Sprinkle the beef with 1 tsp salt and pepper, each, all over.
2½ lb beef, Kosher salt and freshly ground black pepper
Heat the oil in a large skillet, or Dutch oven, over medium-high heat.
2 tbsp olive oil
Working in batches (if necessary), sauté the beef until browned on all sides, about 5 to 6 minutes. Use a slotted spoon to remove the seared (but not fully cooked) beef to a platter. Set aside.
Remove all but about 1 to 2 tbsp of the oil from the pot. Add the onion and sauté over medium-high heat until soft, about 4 minutes. Add the garlic and sauté for another 1 minute.
1 yellow onion, 4 cloves garlic
Add the curry paste and stir until fragrant and coats the onion and garlic, about 1 minute.
¼ cup Thai red curry paste
Add 1½ cans of the coconut milk and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.
2 13 oz cans unsweetened coconut milk
Stir in the fish sauce, lime juice and brown sugar and bring to a boil.
2 tbsp fish sauce, 2 tbsp fresh lime juice, 2 tbsp dark brown sugar
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 90 minutes, stirring frequently. until the meat is tender and the sauce has thickened somewhat.
15 minutes before the dish is done cooking, stir in the bamboo shoots and the remaining half can of coconut milk.
1 8 oz can bamboo shoots
Spoon over cooked Jasmine rice and garnish with mint.
3 tbsp fresh mint, Cooked Jasmine rice