Asian Beef with Vegetables and Rice

Cut beef into very thin slices, flaten and cut into narrow strips. Crush sea salt in a mortar and mix with palm sugar, cognac and soy sauce in a bowl. Add meat and marinate for some time. Peel and chop garlic. Rinse and dry scallions, cut into rings. Rinse and halve chile peppers, remove seeds and ribs, cut into fine strips. Rinse and clean corn. Clean and chop bok choy and mushrooms. Peel carrots and cut into julienne strips. Rinse broccoli and separate florets, chop. Heat oil in a wok and saute meat for a few minutes. Remove from the wok and drain on paper towels. Rinse rice and combine with 600 ml (approximately 2 1/2 cup) of salted water in a pot. Bring to a boil and reduce heat, simmer for about 20 minutes. Remove from heat and let stand for a few minutes. Arrange rice on plates and garnish with some coarsely chopped cilantro. 

While rice is cooking, heat a little vegetable oil in a wok. Saute garlic, chile peppers and scallions for a few minutes. Add remaining vegetables and meat, saute for 2-3 minutes, stirring. 

Add sesame oil and oyster sauce to the wok and season with salt, if desired. If desired, thicken sauce with cornstarch mixed with water, stirring well.