Korean beef skewers with bok choy–plum slaw

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

Korean beef skewers with bok choy–plum slaw

Korean beef skewers with bok choy–plum slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 720 Calories/Serving

30–40 Minutes

Try these Korean-inspired, kid-friendly beef skewers to get a tasty, gluten-free dinner on the table quickly. Go Paleo by skipping the rice.

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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
  • ⅓ cup almond meal
  • 2 teaspoons sambal oelek (optional)
  • 2 teaspoons sesame seeds
  • 2 limes
  • 2 or 3 heads baby bok choy
  • 1 red onion
  • 2 plums
  • Slaw dressing base (toasted sesame oil - almond butter - apple cider vinegar - coconut aminos)
  • Wooden skewers
  • *Not paleo; omit for a paleo-strict version.

Nutrition per serving

Calories 530, Total Fat 40g (51% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 460mg (20% DV), Total Carb. 20g (7% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Tree Nuts


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

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small 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 bok choy–plum slaw.
In a medium bowl, combine the beef, ginger, and white parts of the scallions. Add the almond meal and as much sambal oelek as you like. Season generously with salt and pepper and mix well to combine. Refrigerate the beef mixture for up to 10 minutes while you prepare the sesame seeds and the bok choy–plum slaw.


Toast the sesame seeds

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


Make the bok choy–plum slaw

  • Juice 1 lime.
  • Cut the remaining lime into wedges for garnish.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.
  • Peel and thinly slice enough red onion to measure 1 cup.
  • Cut the plums in half and remove the pits; thinly slice the fruit.
In a small bowl, stir together the lime juice and slaw dressing base.
In a medium bowl, combine the bok choy, onion, plums, and green parts of the scallions. Add the sesame seeds and 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, until browned and cooked through, 3 to 5 minutes per side.


Transfer the rice, beef skewers, and 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 1 lime.
  • Stir together the slaw dressing.
  • Toss the slaw.
  • Serve the meal.