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Thinly slice the onion and place into a bowl of ice-cold water, set aside.
Meanwhile, add the beef into a bowl with the oyster sauce, mix together and set aside.
Bash the ginger, and gently crush the cardamom pods open.
Place a saucepan onto medium-high heat. Once hot, add the star anise and cardamom, toast until fragrant, then add the ginger with a drizzle of oil. Let it simmer for a couple of seconds before pouring the broth/stock in. Let it come to a boil, then turn the heat down to low to keep it hot. Before serving, taste and season with lime juice and fish sauce.
Place a frying pan over high heat. Once hot, add the beef and cook until seared.
Share the rice between bowls. Ladle in the broth, top with the steak strips, onion, coriander and chilli.