In shallow dish combine beef, fish sauce, lemongrass, kecap manis, 3 garlic cloves and sugar. Marinate 10 mins.

Heat half oil in large wok on high. Working in 2 batches, stir-fry meat 1-2 mins until evenly browned. Transfer to plate.

Heat remaining oil in wok on high. Stir-fry eshalot and garlic for 1 min. Return beef to wok with chilli. Stir-fry 1 min.

Add snow peas to wok with lime juice, extra fish sauce and extra sugar. Stir-fry 1 min. Serve straight away, garnished with coriander and bean sprouts. Accompany with extra lime.