Beef skewers with dipping sauce

  Calories per serving 140

  Serves 4
  Preparation time 10 minutes, plus marinating
  Cooking time 2-3 minutes


  1 Tbs sweet chilli sauce
  ½ tsp cumin seeds, toasted
  ½ tsp ground coriander
  1 tsp olive oil
  350 g (11 ½ oz) lean rump steak, cut into strips

Dipping sauce

     1 Tbs sweet chilli sauce
     1 tsp Thai fish sauce
     1 tsp white wine vinegar

     To serve

      2 Tbs chopped coriander
      1 Tbs unsalted peanuts, roughly chopped


  • 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 4 bamboo skewers that have been soaked in water for at least 20 minutes. 
  • Cook on a hot griddle or under a preheated hot 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.
  • For Thai-style salad, to serve with the skewers, combine 1 grated carrot, ¼ thinly sliced cucumber and 10 quartered cherry tomatoes in a bowl. 
  • Make the dipping sauce as above, adding 1 tsp groundnut oil. 
  • Toss it into the salad ingredients with the coriander and peanuts used as garnish above, and serve the skewers with the salad and lime wedges.