HOW TO COOK:
Heat the oil in a wok or frying pan, toss in the beef and cook over a high heat for 2-3 minutes.
Add the lemongrass, shallots and chillies and stir-fry for a 5 minutes, or until the meat is well browned.
Add the tamarind paste, lime juice, fish sauce, sugar and papaya and stir-fry for 4 minutes.
Divide between four bowls and serve.
By Chef Madhur Jaffrey