Korean beef skewers with apple-cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean beef skewers with apple-cabbage slaw

Signature Sauce

Korean beef skewers with apple-cabbage slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 680 Calories/Serving

30–40 Minutes

Korean-inspired aromatics infuse tender ground beef in these paleo skewers. You and the kids will want to grab a fork for the side of apple-cabbage slaw.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup jasmine rice*
  • 1 pound ground beef
  • 1-inch piece fresh ginger
  • 6 scallions
  • 2 teaspoons sambal oelek (optional)
  • 2 teaspoons sesame seeds
  • 2 limes
  • 1 wedge red cabbage (about ½ pound)
  • 2 apples (such as Fuji)
  • Slaw dressing base (almond butter - coconut aminos - toasted sesame oil - apple cider vinegar)
  • Wooden skewers
  • *Not paleo; omit for a paleo-strict version.

Nutrition per serving

Calories 680, Total Fat 29g (37% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 300mg (13% DV), Total Carb. 75g (27% DV), Fiber 6g (21% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the beef mixture.


Prep the beef mixture

  • Cut a small corner from the beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Trim the root ends from the scallions. Finely chop the white parts; thinly slice the green parts on the diagonal and set aside for the apple-cabbage slaw.
In a medium bowl, combine the beef, ginger, and white parts of the scallions. Add as much sambal oelek as you like, season generously with salt and pepper, and mix until just combined. Refrigerate the beef mixture for up to 10 minutes while you prepare the sesame seeds and apple-cabbage slaw.


Toast the sesame seeds

In a dry large frying pan over medium heat, toast the sesame seeds, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Do not clean the pan.


Make the apple-cabbage slaw

  • Juice 1 lime.
  • Cut the remaining lime into wedges for garnish.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Peel the apples if desired. Cut the apples into quarters lengthwise and cut away the core. Thinly slice the fruit.
In a small bowl, stir together the slaw dressing base and lime juice. Season to taste with salt and pepper.
In a medium bowl, combine the cabbage, apples, and green parts of the scallions. Add the sesame seeds, half the dressing, and toss to combine (set aside the remaining dressing for serving). Season to taste with salt and pepper.


Cook the beef skewers

  • Using wet hands, shape the beef mixture into 12 oval patties each about ½ inch thick. Thread each onto a wooden skewer.
In the same pan used for the sesame seeds, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the beef skewers and cook, turning once with a spatula, until browned and cooked through, 3 to 5 minutes per side.


Transfer the rice, beef skewers, and apple-cabbage slaw to individual plates. Serve with the lime wedges and the remaining dressing as a dipping sauce on the side.
Kids Can!
  • Rinse the rice.
  • Juice the lime.
  • Stir together the slaw dressing.
  • Toss the slaw.
  • Serve the meal.