Ingredients

• 800g beef sirloin steak, trimmed, thinly sliced across the grain
• 1 teaspoon tamarind puree
• 1 teaspoon salt flakes
• peanut oil, for deep-frying
• 3 Sebago potatoes, peeled, cut into thin wedges
• 5 eschalots, roughly chopped
• 3 garlic cloves, roughly chopped
• 1/2 teaspoon ground white pepper
• pinch ground nutmeg
• pinch ground cinnamon
• 2 tablespoons ketcap manis
• 2 tablespoons fried shallots (see note)

Method

• Step 1 Combine beef, tamarind puree, salt flakes and 1/4 cup water in a bowl. Cover and refrigerate for 1 hour.
• Step 2 Pour peanut oil into a large saucepan until one-quarter full. Heat over medium-high heat until hot. Fry potato wedges, in 2 batches, for 3 to 4 minutes or until crisp and golden. Transfer to a wire rack and keep warm.
• Step 3 Using a large mortar and pestle, pound eschalot, garlic, white pepper, nutmeg and cinnamon into a paste. Place beef and marinade in a cold wok. Add spice mixture, ketcap manis and 1 1/2 cups water and stir to combine. Bring to the boil over medium heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until beef is tender. Add potato and season with salt and pepper. Spoon beef and potato into serving bowls.Sprinkle with fried shallots. Serve.