Beef Satay with Hot Mango Dip


1 lb sirloin steak, trimmed
12 bamboo skewers
1 tbs coriander seeds
1 tsp cumin seeds
1/3 cup cashews
1 tbs vegetable oil
1 small onion, minced
1/2 inch piece fresh ginger, peeled and minced
1 clove garlic, crushed
2 tbs tamarind sauce
2 tbs dark soy sauce
2 tsp sugar
1 tsp rice wine vinegar
1 ripe mango
2 red chillies, seeded and minced
1 tbs Thai fish sauce
juice of 1 lime
2 tsp sugar
2 tbs fresh cilantro, chopped


  • Soak 12 bamboo skewers in cold water for 30 minutes.
  • Slice the beef into long narrow strips and thread on to the skewers. Set aside.
  • For the marinate, dry fry the coriander seeds and cashews in a large frying pan over a low heat until evenly browned.
  • Transfer to a mortar and crush with a pestle.
  • Add the oil, onions, ginger, garlic, tamarind, soy sauce, sugar and rice wine vingegar.
  • Spread this marinade over the beef, cover and let marinate for up to 8 hours.
  • Cook the skewers over charcoal or under a broiler for 6-8 minutes, turning to make sure they evenly cook.
  • To make the mango deep cut away the skin and remove the pit.
  • Put the mango flesh, chilies, fish sauce, lime juice, sugar and salt in a food processor or blender.
  • Process until smooth.
  • Serve the skewers with the dip.
  • Makes 12 skewers.




20 min


6 min


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