To make the Sambal Belacan, pre-heat the skillet with 1/3 of the cooking oil over high heat and add the white onion, shallots, prawn paste, red bird’s eye chili, red chili, tomato and garlic. Cook it for 8-10 minutes and add salt, sugar and tamarind juice.
Transfer it to a food processor and blend it to a coarse texture and set aside.
Pre-heat a wok with remainder cooking oil over high heat and add minced beef. Stir fry beef evenly for 3 to 4 minutes until cooked and set aside.
Lastly, add sweet sauce, sambal belacan, okra and toss it together with cooked beef. Served dish hot with steamed fragrant rice.