Heat half of the peanut oil in a large wok or heavy based pan until very hot.Saute the sliced steak in batches for a few seconds, remove and set aside.Add remaining oil and fry the onion until softened. Add the paste, spices and chilli and fry for 2 minutes or until fragrant. Add 3 T (45 ml) coconut cream and continue simmering until the mixture starts to separate. This means the paste and spices have cooked properly, releasing their natural oils.Add remaining coconut milk, beef stock, tamarind paste and sugar and simmer uncovered for 15 minutes or until slightly reduced and full of flavour.Add the beef including the juices, 50 g peanuts and coriander and simmer for another 2-3 minutes – max. Season with fish sauce.Serve in deep bowls with Thai egg or rice noodles. Make sure you fill each bowl with lots of sauce.Garnish with sliced spring onions, more peanuts and fresh coriander.Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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