Sprinkle the beef with 1 tsp salt and pepper, each, all over.
Heat the oil in a large skillet, or Dutch oven, over medium-high heat.
Working in batches (if necessary), sauté the beef until browned on all sides, about 5 to 6 minutes. Set aside.
Add the onion and garlic to the pan and sauté over medium-high heat until soft, about 2 minutes.
Add the curry paste and stir until fragrant and coats the onion and garlic, about 1 minute.
Add the coconut milk and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.
Stir in the fish sauce, lime juice and brown sugar and bring to a boil.
Place the beef into a large pot, or Dutch oven, and add the curry / coconut milk mixture.
Partially cover and cook over low heat for about 2 hours, until the meat is tender and the sauce has thickened somewhat.
15 minutes before the dish is done cooking, stir in the bamboo shoots.
Spoon over cooked Jasmine rice and garnish with mint.