Korean beef skewers with mandarin-cabbage slaw

Paleo, Gluten Free, Soy Free, Dairy Free

2 Servings, 650 Calories/Serving

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.
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 while you toast the sesame seeds and make the slaw.


Toast the sesame seeds

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


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 small bowl, combine the sesame dressing base with the lime juice. Season to taste with salt and pepper.
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.
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 necessary, add the skewers and cook until browned and cooked through, 3 to 5 minutes per side.



Transfer the skewers and slaw to individual plates. Serve with the lime wedges and the remaining dressing as a dipping sauce on the side.

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

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