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Sprinkle the beef with 1 tsp salt and pepper, each, all over.
Heat the oil in a large skillet, or Dutch oven, over medium-high heat.
Working in batches (if necessary), sauté the beef until browned on all sides, about 5 to 6 minutes. Use a slotted spoon to remove the seared (but not fully cooked) beef to a platter. Set aside.
Remove all but about 1 to 2 tbsp of the oil from the pot. Add the onion and sauté over medium-high heat until soft, about 4 minutes. Add the garlic and sauté for another 1 minute.
Add the curry paste and stir until fragrant and coats the onion and garlic, about 1 minute.
Add 1½ cans of the coconut milk and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.
Stir in the fish sauce, lime juice and brown sugar and bring to a boil.
Place the beef into a large pot, or Dutch oven, and add the curry / coconut milk mixture.
Partially cover and cook over low heat for 90 minutes, stirring frequently. until the meat is tender and the sauce has thickened somewhat.
15 minutes before the dish is done cooking, stir in the bamboo shoots and the remaining half can of coconut milk.
Spoon over cooked Jasmine rice and garnish with mint.