Peel and slice the garlic, peel and grate the ginger, de-seed and finely slice the chilli.
Make a marinade by combining together the following: peeled and sliced garlic, soy sauce, shrimp paste, ground cumin, ground coriander, sliced chillies, tomato purée and ginger. Dice the beef and mix with the marinade. Then thread the beef onto skewers.
Heat a large saucepan drizzled with the peanut oil. When hot fry the beef until coloured on all sides, then add the palm sugar, lime leaves, coconut milk and fish sauce. Cover, reduce the heat and simmer for 1 hour or until tender. When cooked remove from the heat and allow to rest for 10 minutes before serving.
For the sweet chilli sauce:
In a pan heat the rice wine vinegar, soy sauce, water and sugar. De-seed the chilli and finely slice, juice the lime, add these to the pan and reduce the contents by half to a thick syrupy consistency.
«Try using this recipe with beef short ribs, they take longer to cook but are worth the effort.»