Ingredients

• 1 teaspoon dried hot red chili flakes
• ½ teaspoon salt
• 2 teaspoon fish sauce (nam pya ye)
• ¼ teaspoon ground turmeric
• 1 tablespoon corn or peanut oil
• 1 pound boneless beef chuck (cut into 2inch cubes)
• 1 cup water
• 1 stalk lemongrass (cut into 4 pieces, lightly pounded)
• 1 teaspoon tamarind paste, dissolved in..
• 2 tablespoon water (and strained through a metal sieve)

Directions

• Directions
• Mix the marinade ingredients together; pour over beef and marinate for 15 minutes.
• Put the beef and marinade in a pan, add the water and lemongrass and stir to mix. Bring to a boil, cover and simmer over low heat for about 1 ½ hours. Do not uncover the pan until beef is almost tender. Shake the pan once or twice during this time.
• When the beef is tender add the tamarind liquid; adjust the salt if necessary. Cook the beef 5 minutes more.
• Serve warm with rice and other dishes.