If you want something big and spicy, try Beef Rendang

There are Malaysian and also Indonesian versions. It is a fairly dry dish because it is slow cooked to a fairly dry stage, and is usually served with rice, maybe coconut rice (yum!) and some other vegetables, maybe stir fried.

It's the kind of dish which is "once eaten, never forgotten". I first tried it a few decades ago at a local Malaysian restaurant and I make it now and then. The level of spiciness can be adjusted to your taste. We are lucky to have some lemongrass growing in a pot but it can be expensive to buy in the grocery shops. We also have a small kaffir lime tree. We don't get limes but we use a leaf or two in different dishes to up the subtle lime flavour.