Korean beef skewers with mandarin-cabbage slaw
Paleo, Gluten Free, Soy Free, Dairy Free
25 - 35 Minutes
People are often surprised to learn that lean beef can also be good for their heart. In fact, a recent study shows that, as part of a heart-healthy diet, it can reduce cholesterol levels. This dish is a perfect example, pairing ground beef with nutritious vegetables and fruits. Cabbage provides cancer-fighting powers; the mandarins add vitamin C, while Asian pears boost the fiber and micronutrients important for blood, bone and cardiovascular health.
- 10 ounces ground beef
- Fresh ginger
- 2 scallions
- ¼ cup almond meal
- 2 teaspoons sambal oelek (optional)
- 1 teaspoon white sesame seeds
- 1 lime
- ¼ pound red cabbage
- 2 satsuma mandarins
- 1 Asian pear
- Sesame dressing base (sesame oil - apple cider vinegar - coconut aminos)
- Wooden skewers
Prep the beef
- Drain the beef on a paper-towel-lined plate.
- 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.
Toast the sesame seeds
Make the slaw
- Cut the lime in half; juice half and cut the remaining half into wedges.
- Cut away the core from the cabbage; thinly slice the cabbage.
- Peel the mandarins; separate the fruit into segments.
- Cut the pear into quarters, cut away the core, and cut the fruit into ¼-inch-thick slices.
In a medium bowl, combine the cabbage, mandarins, pear, and green parts of the scallions. Add the sesame seeds and half the dressing and toss to combine.
Cook the beef skewers
- Using wet hands, shape the beef mixture into 6 oval patties each about ½ inch thick. Thread the patties onto the skewers.
Nutrition per serving: Calories 650, Protein: 33 g, Total Fat: 46 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 8 g, Saturated Fat: 10 g, Cholesterol: 90 mg, Carbohydrates: 37 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 370 mg
Contains: tree nuts