Pound undercut and cut into long thin strips.
Cook undercut in 3 cups coconut milk and water.
Blend together ginger, 2 stalks of spring onions, garlic, green chillies, whole red chillies, shrimp sauce, lemon juice, fresh coriander and water.
Heat oil in a separate pan and lightly fry the mixture.
Add 3 tbsp coconut milk and cook for 10 minutes, add meat with stock and cook till water dries.
Thickly slice fresh red chillies and it to beef, along with 2 stalks of spring onions and fish sauce.
Mix and dish out.
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