Ingredients

• 1 brown onion, chopped
• 1 tbs coarsely chopped ginger
• 2 garlic cloves, chopped
• 1 long fresh green chilli, plus extra, to serve
• 1 tablespoon peanut oil
• 1.2kg beef chuck steak, fat trimmed, cut into 4cm pieces
• 500ml (2 cups) Massel chicken style liquid stock
• 2 tablespoons light soy sauce
• 45g (1/4 cup, lightly packed) brown sugar
• 2 tablespoons tamarind puree
• 1-2 tablespoons fish sauce, to taste
• Snow pea shoots, trimmed, to serve
• Fresh mint leaves, to serve
• Steamed jasmine rice, to serve

Method

• Step 1 Process onion, ginger, garlic and chilli in a food processor until smooth. Set aside.
• Step 2 Heat the oil in a large saucepan or wok over high heat. Cook the beef, in batches, for 5 minutes or until browned. Transfer to a plate and set aside.
• Step 3 Add the onion mixture to the pan. Reduce the heat to medium-low. Cook, stirring, for 3 minutes or until aromatic. Add the beef and stir to coat. Add stock, soy sauce and sugar. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 2 hours or until beef is tender.
• Step 4 Use a slotted spoon to transfer the beef to a plate. Increase the heat to high and simmer the sauce for 6 minutes or until sticky. Return the beef to the pan. Add the tamarind and fish sauce and stir to warm through. Sprinkle with snow pea shoots, mint and extra chilli. Serve with rice.