Quick Korean beef skewers with sesame-cabbage slaw

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

One-Pan Meal

Quick Korean beef skewers with sesame-cabbage slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

20–35 Minutes

In this paleo and gluten-free dinner, ground beef gets a hit of Korean-inspired seasonings and comes with a quick, naturally sweet 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)
  • 2 organic peaches or other stone fruit
  • ¼ pound organic shredded red or other cabbage
  • 1 teaspoon toasted sesame seeds
  • Asian slaw dressing (almond butter - coconut aminos - sesame oil - apple cider vinegar)
  • Wooden skewers
Chef's Tip
For the tenderest results, handle the ground beef as little as possible: mix the meat and aromatics only until just combined before shaping the patties and threading them onto the skewers. Overworking ground beef can make it dense, even rubbery.
Make It Leaner
Stretch this dish into 3 [6] servings to slash 170 calories and 11 grams of fat per serving.

Make It Ahead
The beef patties (Steps 1 and 3) can be prepared and shaped (but not skewered or cooked) up to 1 day ahead; cover and refrigerate overnight. The next day, make the slaw (Step 2) and skewer and cook the patties (Step 3).

Nutrition per serving

Calories 470, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 140mg (6% DV), Total Carb. 29g (11% DV), Fiber 7g (25% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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.

Instructions

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

Wash produce before use

1

Prep the beef mixture

  • Cut a small corner from the ground beef packages 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 [2 tsp].
  • 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 large bowl, combine the ground 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. Refrigerate the beef mixture while you prepare the slaw.

2

Make the sesame-cabbage slaw

  • Cut the peaches in half and remove the pits; thinly slice the peaches.
In a large bowl, toss together the peaches, cabbage, sesame seeds, green parts of the scallions, and half the slaw dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper. Let stand while you shape and cook the beef patties.

3

Shape the patties; cook the skewers

  • Using wet hands, form the beef mixture into 6 [12] ovals; thread each onto a wooden skewer.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the skewers and cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the beef skewers and sesame-cabbage slaw to individual plates. Serve the remaining dressing as a dipping sauce on the side.
Kids Can!
  • Measure the ginger.
  • Toss the slaw.
  • Count the skewers.
  • Time the beef skewers.