Asian Flavored Beef Kabobs with Coconut Ginger Rice

Marinated top sirloin --- deliciously grilled with mango and red onion.  Served with Thai Jasmine or white rice prepared with fresh garlic and grated ginger.

Makes 4 Servings

3 Member Ratings
  • Ingredients
    For the Kabobs:
    1 1/2 lbs beef top sirloin steak, 1-inch thick and cut into 1-1/4 inch pieces
    1/4 cup packed brown sugar
    1/4 cup soy sauce
    1 Tbsp fresh ginger root, grated
    1 tsp freshly ground black pepper
    2 large firm mangos, peeled, pitted and cut into large cubes
    1 red onion, cut into triangles
    For the Rice:
    1 Tbsp vegetable oil
    1 each minced garlic
    1 Tbsp fresh ginger root, grated
    1 cup light coconut milk
    1/2 cup water
    1 tsp salt
    1 cup Mahatma® Jasmine Rice or Mahatma® White Rice
    1 Tbsp lime zest
    1/4 cup toasted sliced almonds
  • Directions
    For the kabobs:

    Place beef in a large zippered plastic bag.  In a small bowl combine brown sugar, soy sauce and ginger.  Stir until sugar dissolves.  Pour marinade over beef.  Seal bag and refrigerate for 30 minutes.  Remove beef from marinade; discard marinade. Thread onto skewers, alternating with red onion and mango.  Grill kabobs 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

    For the rice:

    Heat oil in a medium saucepan over medium heat.  Add garlic and ginger and sauté 1 minute.  Add coconut milk, water and salt and bring to a boil.  Stir in jasmine rice.  Cover, reduce heat to low and simmer 15 minutes.  If you are using white rice, increase the water to 1 cup and simmer for 20 minutes.  Remove from heat and fluff rice.  Fold in lime zest.  Garnish with toasted almonds.
  • Nutritional Info


    *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition


    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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