Boil the beef steak with salam leaf until
the meat is tender. Remove and set aside. When cool, cut the beef into
bite-size pieces. Tenderize the meat by poinding with the back of a
knife. Use a bowl to add the ground spices with the remaining stock and
stir well. Add the beef and allows it to soak for 20 minutes. Remove the
beef and fry in oil until golden brown. Serve while hot.