Combine the tamarind pulp and 3 tablespoons of boiling water and allow to cool. Mash the pulp to
dissolve it, then strain, reserving the liquid. Discard the pulp.
Combine the sesame oil, soy sauce, sugar, garlic, lime juice and 2 tablespoons of tamarind
water. Add the steak and cover with plastic wrap. Chill for 2 hours.
Process the chillies, shrimp paste, garlic and shallots to a paste in a food processor. Heat the
oil in a frying pan and cook the paste for 3 minutes. Add the coconut milk, lime juice, peanuts,
remaining tamarind water, kecap manis, sugar, fish sauce and makrut leaves.
Cook until thickened. Thin with 125ml / 4 fl oz of water and return to the boil for 2 minutes.
Season. Heat the peanut oil in a frying pan over high heat, and cook the steak for 3 minutes on
each side. Slice.
Toss the steak slices in a bowl with shredded lettuce, capsicum and the bean sprouts. Drizzle with
the sauce and sprinkle with the onion flakes.