Instructions: Slice steak into thin strips about 3 inches long and 1 inch wide. Place in a large heavy plastic bag or shallow dish. In a small bowl, blend soy sauce with sugar, lemon juice, garlic, coriander, cumin and ginger. Pour over steak and massage into meat. Tie bag low, scrunching close together so that steak is covered by sauce or cover dish with plastic wrap. For sirloin, refrigerate at least 4 hours or overnight. For round steak, refrigerate at least overnight.

When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove steak from marinade and thread onto small wooden skewers that have been soaked in water for at least 20 mins. Discard marinade. Barbecue meat over medium-high heat, turning once halfway through grilling, until lightly seared and cooked as you like it, from 2-4 mins. Serve with your favorurite peanut dipping sauce.

NOTES : Tip: Remember to use a clean plale to bring cooked satays back in from the barbecue. Raw meat juices can contaminate cooked foods.

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