1. Bring a pot of water to the boil, blanch sliced carrots, broccoli and cauliflower until just al dente, no more. Refresh under cold water so the vegetables stay crisp and keep their colour. Set aside. 2. Cook rice as per packet directions. 3. Cut onion into diamond cuts and separate. 4. In a wok heat sesame oil until hot, add onion, garlic, chilli and beef, cook until tender. 5. Add fish sauce, sliced celery, sliced capsicum, snow peas and bean sprouts tossing constantly with a large spoon. 6. Add beef stock to 100ml of hot water, stir to combine. Add stock and kecap manis to wok and continue to toss. 7. Add blanched vegetables and toss to reheat. 8. Cut shallots into 5cm lengths and add just before serving.