1 tbsp fish sauce (I use red boat brand, you can find it here)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
¼ tsp cayenne pepper
4-6 ripe tomatoes (I no longer use tinned tomatoes so I make my own, if you wish for convenience you can use 1 cup of diced tomatoes)
1.5 tbsp raw honey (optional)
Instructions
If using fresh tomatoes, preheat the oven to 200 degrees celcius (392 degrees fahrenheit) - skip this step if using tinned/glass jar tomatoes
cut the beef into large chunks and season with salt and pepper
cover and return to fridge for at least 2 hours for best results or leave overnight if you are super prepared (I have skipped this when I'm desperate and in a hurry)
the oven should be warm now, place the tomatoes on a tray and bake for about 10-15 minutes or until the tomato skins split, remove and allow to cool
prepare the sauce ingredients by dicing the onions and mincing the garlic, place in a bowl
measure out the coconut water, apple cider vinegar, fish sauce, garlic powder, onion powder, paprika and cayenne pepper and add to the bowl (do not add the tomatoes or honey yet)
set aside
once the 2 hours has passed, remove the beef from the fridge
set the multi function cooker to saute/sear mode for 20 mins (or sear on the stove top if you do not have this function)
add the coconut or avocado oil and brown the beef (I do this in two batches)