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 rice. Cover, reduce heat to low and simmer 15 minutes. Remove from heat and fluff rice. Fold in lime zest. Garnish with toasted almonds.