Marinate the beef with all marinate ingredients and mix very gently.
Let the ingredients tenderize the beef. Marinate in the refrigerator for at least an hour. Better if you can leave it overnight.
In a large pan, heat 1 tablespoon of oil and saute garlic and onion until fragrant.
Drain the beef from marinade, and set aside marinade for later use.
In a same pan, set it to medium heat, and another 2 to 3 tablespoon of oil then add beef and fry until brown for at least 10 minutes.
Pour marinade sauce and let it simmer and absorb the flavor using low heat about 15 minutes.
Once sauce has slightly evaporated, add 1 cup of water and let it simmer in very low heat for another 30 minutes.
Pour in soy sauce and vinegar. Let it simmer in low heat and cover pan without stirring for a few minutes. Then add sliced mushrooms, annatto water, dried chili, patis, sugar and salt to taste. Stir cook and continue to simmer until beef is tender enough and sauce is thick.
Turn off heat and serve with cooked rice. Garnish sliced spring onion if desired.