Cut beef into 1 inch cubes. Pat dry with kitchen (paper) towels. Salt and pepper both sides.
Heat 1 teaspoon of oil in a large skillet on medium heat. Brown meat on all sides (about 5-10 minutes). Remove to a plate. Repeat with remaining meat and oil. Do not crowd pan. You want to get a nice browning. Do in 2-3 cycles if needed.
Turn slow cooker to low. Put all beef into slow cooker. Deglaze your pan with 1/4 cup of water and scrape all browned bits off the pan. Move beef water into slow cooker.
* If you do not have a slow cooker, use a large cassarole dish in the oven at 100 degrees C
Using a food processor, combine all dry (garlic powder, onion powder, ground ginger, crushed red pepper flakes) and wet spices(fresh garlic, fresh ginger, and Galangal Kha). Puree for 3-5 minutes into a smooth paste. Put paste into slow cooker
Take cheesecloth and wrap spices into a bundle. (bay leaves, lemongrass, lime leaves, turmeric leaves, nutmeg).
Add coconut milk and brown sugar substitute to slow cooker and stir. Add cheesecloth spice bundle.
Cook on slow for 6-8 hours (with lid off) or until the liquid evaporates to a thick sauce of desired consistency.
Serve with cauliflower rice
