Curried Mango Basted Beef Skewers with Fresh Mango Chutney, Served with Rice

ingredients

• Stonewall Kitchen Curried Mango Grille Sauce
• Stonewall Kitchen Mango Chutney
• 2 lb. London broil, sliced on the bias, into 1-2 inch strips
• 20- 8 inch skewers

Marinade:

• 1 cup canola oil
• 1/3 cup rice wine vinegar
• 2 tablespoons Sriracha chili sauce (or other hot chili sauce)
• 2 tablespoons oyster sauce
• 4 tablespoons minced ginger
• 1 teaspoon back pepper
• 1/4 cup chopped cilantro

Sticky Rice:

• 2 cups sushi rice
• 2 cups water

directions

Beef Skewers and Marinade

1. Combine all marinade ingredients in blender, mix well.
2. Pour over beef and marinate for at least 30 minutes.
3. Grill skewers to desired temperature, basting with Stonewall Kitchen Curried Mango Grille Sauce.

Sticky Rice

1. Rinse rice under cool running water, drain well.
2. Put rice in heavy 2 quart saucepan. Add 2 cups water. Cover tightly with aluminum foil. Bring to a boil over high heat, until foil puffs up like a dome.
3. When foil puffs, poke a hole in the center of foil, reduce heat to the lowest setting.
4. Cook until no more visible steam is coming from the hole. Remove from heat. Rice will stay warm until ready to use.