Korean beef skewers with pear slaw and sesame seeds

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

Korean beef skewers with pear slaw and sesame seeds

Gluten-Free, Soy-Free, Paleo, Carb-Conscious, Dairy-Free, Family-Friendly

2 Servings, 650 Calories/Serving

20–35 Minutes

In this gluten-free dinner, ground beef gets mixed with Korean-inspired seasonings and served with a 5-minute pear and 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.
  • 10 ounces ground beef
  • 1-inch piece organic fresh ginger
  • 3 organic scallions
  • 1 tablespoon sambal oelek (optional)
  • Wooden skewers
  • 2 organic Bosc or other pears
  • ¼ pound organic shredded red or other cabbage
  • 1½ teaspoons toasted sesame seeds
  • Sunbasket slaw dressing (almond butter - coconut aminos - toasted sesame oil - apple cider vinegar)

Nutrition per serving

Calories: 650, Protein: 30g (60% DV), Fiber: 8g (32% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 7g, Saturated Fat: 10g (50% DV), Cholesterol: 95mg (32% DV), Sodium: 220mg (9% DV), Carbohydrates: 35g (12% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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.


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

Wash produce before use


Make the beef skewers

  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Grate or peel and finely chop the ginger.
  • Trim the root ends from the scallions; finely chop the white parts and thinly slice the green parts on the diagonal, keeping them separate. Set aside the green parts for the slaw.
In a medium bowl, combine the beef, ginger, white parts of the scallions, and as much sambal oelek as you like. Season generously with salt and pepper and mix until just combined.


Cook the beef skewers

  • Using wet hands, form the beef mixture into 6 [12] ovals, each about ½ inch thick. Thread each onto a wooden skewer.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the beef skewers and cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate.
While the beef skewers cook, prepare the slaw.


Make the pear slaw

  • Core and cut the pears into ¼-inch-thick slices.
In a medium bowl, combine the pears, cabbage, sesame seeds, green parts of the scallions, and half the slaw dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.


Transfer the beef skewers and pear slaw to individual plates and serve the remaining dressing as a dipping sauce on the side.
Kids Can!
  • Separate the white and green parts of the scallions.
  • Time the beef skewers.
  • Assemble the pear slaw.