Asian Flavored Beef Kabobs with Coconut Ginger Rice

Serves 4
3 Member Ratings
Marinated top sirloin --- deliciously grilled with mango and red onion.  Served with Thai Jasmine or white rice prepared with fresh garlic and grated ginger.

Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###.

Suggest a Recipe
  • Jasmine Rice
    Make your family meals “gourmet” when you use Mahatma Thai Jasmine Rice. Authentic and natural, it complements your menu with exotic scent and flavor.
  • White Rice
    Mahatma … America’s Favorite Rice is a healthy, great-tasting choice for side dishes and delicious main courses. When you eat rice, you eat right.


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

Cooking 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.