Taken from an appetizer cookbook I have, but modified a bit for our tastes. I make a peanut sauce to serve with the mango dip as well. Make some fried rice and serve with some wontons or egg rolls!! Prep time includes marinating.
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.
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.
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).
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.
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.