Slice thin (about 1/4 inch thick by 1" wide) strips of the beef. Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the seeds in a spice or coffee grinder. Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl. Place meat strips in the bowl and coat all sides with the marinade. Marinate beef for a minimum of 2 hours to overnight in the refrigerator. Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer. Grill over hot coals for 4-5 minutes per side. DO NOT overcook. Serve with peanut sauce. Recipe by: Bill Wight Posted to bbq-digest by firstname.lastname@example.org on Nov 19, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4|
|Calories from Fat: 61 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 263.3mg||9 %|
|Potassium 166.3mg||4 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 14.2g|
|Protein 2g||3 %|
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Calories per serving: 127
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