Place the dry rice in a pan over a medium-high heat and cook until it is toasted and a light golden brown colour. Place the hot rice into a pestle and mortar and bash until you have a rough powder.
In a large mixing bowl, prepare the dressing by whisking together the sugar and lime juice until the sugar has dissolved. Add the fish sauce, whisk through and set aside.
Place a large griddle pan over a high heat and massage the steaks with a little oil. Cook the steaks for 3–4 minutes on either side for medium rare. Remove from the pan and place on a plate under foil to rest for 5 minutes.
Add the chilli, shallots, lemongrass, cucumber, bok choy, sugar snap peas and half the mint leaves to the dressing and mix through.
Slice the steaks thinly and add to the bowl with half the toasted rice and half the peanuts along with any of the remaining meat juices. Mix through and turn out onto a large serving dish. Garnish with the remaining toasted rice, peanuts and mint leaves.