Makes 12 skewers
INGREDIENTS
450g/1 lb sirloin steak, 2cm/3/4 in thick, trimmed
1 tbsp coriander seeds
1 tsp cumin seeds
50g/2oz raw cashew nuts
1 tbsp vegetable oil
2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm/1/2in long, 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 chillies, seeded and finely
1 tbsp fish sauce
juice of 1 lime
2 tsp sugar
1/4 tsp salt
2 tbsp freshly-chopped coriander leaves

Beef Sate with a Hot Mango Dip

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 colour. Meanwhile, make the mango dip.

Process the mango flesh with the ch fish sauce, lime juice, sugar and salt smooth, then add the coriander.