2 pounds top sirloin, cubed
1-inch piece fresh ginger, peeled, thinly sliced
2 (or more) large dried chillies
3 cloves garlic, finely chopped
1/4 cup finely chopped red onion
1/2 cup water
5 tbs olive oil
3 tbs sugar
1 tbs soy sauce
kosher salt/fresh ground pepper
1 cup homemade chicken stock
1 cup coconut milk
2 tbs tamarind concentrate
brown basmati rice
Combine beef with ginger and marinate for an hour or more. Discard ginger.
Puree chillies, garlic and onion together with water. Heat oil in a large pot over medium-high heat. Add chilli puree and cook for 2 minutes. Stir in beef, sugar, soy sauce, salt (or, if you prefer, fish sauce) & pepper and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, for 40 minutes. Add coconut milk and tamarind concentrate and simmer a further 20 minutes, until sauce is thickened. Adjust seasoning to taste. Serve over brown basmati rice and garnish with cilantro.