Beef Satay Serving Size - 4 Prepared By - DnD Recipe Rating
			1 Lb Top Sirlion 1 tablespoon coriander 1 teaspoon cumin seeds 1/2 cup raw cashews 1 tablespoon vegetable oil 2 shallots or 1 small onion chopped 1/2-inch piece fresh ginger, finely chopped 1 garlic clove, crushed 2 tablespoons tamarind sauce 2 tablespoons dark soy sauce 2 teaspoons sugar 1 teaspoon rice vinegar or white wine vinegar salad greens, to serve HOT MANGO DIP: 1 ripe mango 1-2 small fresh red chilies, seeded and finely chopped 1 tablespoon fish sauce Juice of 1 lime 2 teaspoons sugar 2 tablespoons chopped fresh cilantro salt
			Slice the beef into long narrow strips and thread zigzag style onto skewers. Put them on a flat set aside. Dry-fry coriander seeds, cumin seeds and cashews in a preheated wok until evenly brown. Transfer to a mortar and crush with a pestle, or crush finely in a food processor. Combine the crushed spices and nuts, vegetable oil, shallots or onion, ginger, garlic, tamarind sauce, soy sauce, sugar and vinegar. Spoon this mixture over the beef and marinate for up to 8 hours. Cook the steak skewers under a preheated broiler for 6-8 min, turning occasionally to ensure an even color. Meanwhile. make the mango Peel the mango and cut the flesh from the pit. Place in a food processor with the chilies. fish sauce. lime juice and sugar and process until smooth Stir in the cilantro and season with salt to taste. Serve the skewers on a bed greens serve the sauce on the side