Amehnat (country Style Beef)

1/2 c Onion, chopped fine
1 lg Garlic clove, chopped fine
1/2 Inch fresh ginger, chopped fine
1 ts Dried hot red chili flakes
1/2 ts Salt
2 ts Fish sauce (nam pya ye)
1/4 ts Ground turmeric
1 tb Corn or peanut oil
1 lb Boneless beef chuck, cut into 2-inch cubes
1 c Water
1 Stalk lemongrass, cut into 4 pieces, lightly pounded
1 ts Tamarind paste, dissolved in
2 tb Water, and strained through a metal seive

Marinade: Mix the marinade ingredients together; pour over been, 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 1/2 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 for 5 minutes more.

Serve warm with rice and other dishes.

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