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1
1.
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2
In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat.
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3
Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
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4
2.
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5
In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
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6
3.
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7
Slice the beef against the grain into 1/4-inch thick slices.
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8
Thread the beef onto the skewers.
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9
Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
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10
4.
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11
Prepare a grill for high heat cooking.
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12
Brush the grill grate with oil.
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Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes.
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14
Serve over Pickled Cucumber Salad with lime wedges.
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15
Calories: 418
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16
Total Fat: 14 grams
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17
Saturated Fat: 4 grams
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18
Total Carbohydrate: 34 grams
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19
Protein: 40 grams
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20
Sodium: 1460 milligrams
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21
Cholesterol: 73 milligrams
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22
Fiber: 2.5 grams
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23
1.
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24
Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
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25
2.
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26
Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan.
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Bring to a boil over medium heat and cook 5 minutes.
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28
3.
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Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes.
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30
Drain the cucumber and carrot mixture.
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31
Calories: 86
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32
Total Fat: 0 grams
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33
Saturated Fat: 0 grams
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34
Total Carbohydrate: 21 grams
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35
Protein: 1 gram
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36
Sodium: 628 milligrams
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37
Cholesterol: 0 milligrams
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38
Fiber: 2 grams
