This recipe is again from David Thompson's Thai Food book and is posted on Google Books. The resulting beef in the recipe is tender but perhaps a bit salty for me, so I will probably lessen the salting time in the future. Otherwise the dish is fairly easy to make and quite tasty.
Some notes: The lemon grass needs to be very very finely sliced. They never really get tender so I will probably try mincing or tying the stalks for removal next time. The sauce darkens quickly at the end, making the sauce quite rich.