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Ingredients:
2 lb Boneless chuck
2 Cloves Garlic
1  tsp Brown sugar
1  tsp Laos
1/2 tsp  Coriander
1 tbsp Tamarind juice
1 tsp Salt
2 tbsp  Oil
1 small  Onion, sliced thinly

Preparation:
1.  On the day before, cook meat in water with a bit of salt until tender.  Store overnight in refrigerator. The following day shred beef into small  strips.

2.  Mix together garlic, brown sugar, laos, coriander, tamarind juice and  salt.  Add mixture to meat and stir well.

3.  Heat oil in heavy skillet and fry meat and spices until deep brown and crisp.

4.  Separately, fry onion until deep brown. Sprinkle on top of meat and serve with rice.