Combine the coconut broth, 1.5 cups per cup of rice, a large pinch of salt and the rice in a medium pot or saucepan and set over high heat. Bring just to a boil and then reduce to a low simmer, cover and cook for 20 minutes. Remove from heat and fluff the rice with a fork. Re-cover, let rest for 10 minutes then stir in the mango. Cover and set aside until ready to serve.
While the rice is cooking, place the sliced beef into a large bowl, add the marinade and toss well to coat the beef evenly. If time allows, marinate for 10 to 15 minutes prior to cooking, or up to two hours.
Place the green papaya and carrot mixture in a mixing bowl. Drizzle the Thai lemongrass sauce over the salad. Mix salad together with a spoon (give it a mix once more just prior to serving).
Set oven to broil and place skewers right under broiler.
Cut each piece of meat into a strip about 2" wide. Thread pieces of beef onto skewers. Lay the finished skewers on a lightly sprayed or oiled small sheet tray or shallow baking dish. Cover the exposed bamboo at the ends with foil to prevent burning (see tip below for alternate option).
Cook for 3 minutes then carefully flip over each skewer and cook for another 2-3 minutes, till golden. Remove skewers from the oven, let cool slightly before serving.
Place the coconut rice into a bowl. Serve skewers and rice accompanied by the coconut ginger dipping sauce and green papaya salad. Enjoy!
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