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450g sirloin steak, 2cm thick, trimmed
1 tbsp coriander seeds
1 tsp cumin seeds
50g raw cashew nuts
1 tbsp vegetable oil
2 shallots, or 1 small onion, finely
chopped
1 piece fresh ginger, 12mm long, peeled
and finely chopped
1 clove garlic, crushed
2 tbsp tamarind sauce
2 tbsp dark soy sauce
2 tsp sugar
1 tsp rice or white wine vinegar
Hot Mango Dip
1 ripe mango
1-2 small red chilies, seeded and finely
chopped
1 tbsp fish sauce
juice of 1 lime
2 tsp sugar
1/4 tsp salt
2 tbsp freshly chopped coriander leaves
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Method :
Slice the
beef into long narrow strips and thread, zig-zag, onto 12 bamboo
skewers. Lay on a flat plate and set aside. For the marinade, dry fry
the seeds and nuts in a large wok until evenly brown. Place in a pestle
and mortar with a rough surface and crush finely. Alternatively, blend
the spices and nuts in a food processor. Add the vegetable oil, shallots
or onion, ginger, garlic, tamarind and soy sauces, sugar and vinegar.
Spread this mixture over the beef and leave to marinate for up to 8
hours. Cook the beef under a moderate grill (broiler) or over a barbecue
for 6-8 minutes, turning to ensure an even color. Meanwhile, make the
mango dip. Process the mango flesh with the chilies, fish sauce, lime
juice, sugar and salt until smooth, then add the coriander.
Serve this
dish with a green salad and a bowl of plain rice.
Serves 4 - 6
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