Ingredients

• 1 1/2 lbs sirloin steaks, cut into long thin strips
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon fennel seed
• 1/3 cup cashews
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons ginger, minced
• 2 tablespoons tamari soy sauce
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1 mango, diced
• 1 -2 serrano pepper, seeded and chopped
• 1 tablespoon tamari soy sauce
• 1 tablespoon lime juice
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 2 tablespoons flat leaf parsley, chopped

Instructions

1. Slice the beef into long, thin strips and thread, in zig-zag form, onto 12 bamboo skewers. Lay on a flat plate and set aside.

2. 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. Or, blend the toasted spices and nuts in a food processor.

3. Combine toasted seeds and nuts with the oil, onion, ginger, garlic, tamari and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to marinate for up to 8 hours (any longer and meat will turn mushy).

4. Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning on each side to ensure an even color.

5. To make the mango dip (can be done ahead of time): Process the mango flesh with the chilies, tamari sauce, lime juice, sugar, salt and parsley until smooth.