• 1 tablespoon sweet chilli sauce
  • ½ teaspoon cumin seeds, toasted
  • ½ teaspoon ground coriander
  • 1 teaspoon olive oil
  • 350 g (11½ oz) lean rump steak, cut into strips
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon Thai fish sauce
  • 1 teaspoon white wine vinegar
  • 2 tablespoons chopped
  • coriander
  • 1 tablespoon unsalted
  • peanuts, roughly chopped
  • (optional)

Mix together the sweet chilli sauce, cumin seeds, ground coriander and oil in a non-metallic bowl. Add the meat and stir well to coat, then cover and leave to marinate in a cool place for 30 minutes.

Thread the meat on to four bamboo skewers that have been soaked in water for at least 20 minutes. Cook on a hot griddle or under a high grill for 2–3 minutes until cooked through.

Meanwhile, mix together the sauce ingredients in a small serving bowl. Serve the skewers with the sauce, scattered with the coriander and peanuts, if desired.

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