1. Coarsely grind the peppercorns and coriander seeds using a mortar and pestle, and then mix in the sugar.

2. Add the sugar mix and the beef to a large bowl and toss to coat. Add the seasoning sauce, fish sauce and 30 millilitres of oil and mix well. Spread out in a single layer in a large dish and refrigerate overnight – don't cover the meat; the more it dries out the better.

3. When ready to cook, heat a deep-fryer or saucepan of oil to 160C.

4. For the tamarind sauce, grind the coriander root, garlic, shrimp and palm sugar as finely as possible using a mortar and pestle. Tip the paste into a small saucepan with the fish sauce, tamarind puree and 80 millilitres of hot water and simmer for two minutes. Take off the heat and set aside to cool before mixing in the chilli powder and lime juice to taste. Stir through the ground rice just before serving.

5. Fry the lime leaves until they change colour, about one minute. Drain on a paper towel.

6. Fry the meat in three batches for three to four minutes each until quite darkly coloured. Drain on paper towel.

7. Arrange the meat on a platter with the wong bok piled next to it. Scatter over the coriander and lime leaves and serve with the tamarind sauce on the side.

Tips

1. If possible, marinate the meat for a couple of days to intensify the flavour and texture. The cooked beef should be dry with a chewy texture.

2. The tamarind sauce is excellent with fried wontons or spring rolls, soft-boiled eggs or grilled fish.

3. If you can't find the Golden Mountain seasoning sauce, you could just use a dark soy or, preferably, kecap manis.