Heat 1 teaspoon of the oil in a wok or frying pan over high heat. Add the onion and garlic and cook for 1 to 2 minutes. Put aside.
Heat another teaspoon of the oil in the same pan over high heat. Add the beef in small batches and brown for 3 minutes. Remove each batch when cooked and allow the pan to reheat before frying the next batch.
Return the beef and the onion to the pan. Stir in the lime pickle, sambal oelek and stock. Cover and simmer gently for 1½to 2 hours until the meat is tender, stirring occasionally.
Season to taste with salt and pepper. If the sauce needs thickening, boil with the lid off for a further 10 to 15 minutes.