Grilled Korean Beef Skewers
Apple-Cabbage Slaw
Ingredients
- 2 lb flank steak, cut into thin strips
- 4 cloves garlic, minced
- 2 Tbsp minced ginger
- ½ cup coconut aminos soy-free sauce
- 3 Tbsp dark sesame oil
- 3 Tbsp raw honey
- 2 Tbsp rice wine vinegar
- ¼ tsp crushed red pepper
- 2 green onions, chopped
Instructions
- Combine all ingredients except onions in a large zip-top plastic bag. Seal and chill 4 hours or overnight.
- Remove steak from marinade, reserving marinade. Preheat grill to medium-high heat. Sprinkle steak lightly with salt and pepper. Thread onto 12 (12-inch) skewers.
- Grill steak on a grill rack rubbed with avocado oil, covered with grill lid, 2 minutes per side or to desired doneness.
- Meanwhile, bring marinade to a boil in a saucepan over high heat; cook 2 minutes.
- Sprinkle beef with green onions. Serve with cooked marinade for dipping.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- 1 Granny Smith apple, cored and cut into matchsticks
- 1 cup very thinly sliced red onion
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ½ cup avocado oil
- ⅓ cup fresh lime juice
- 1 Tbsp fish sauce
- 2 tsp dark sesame oil
Side Dish Instructions
- Combine coleslaw, apple, onion, cilantro, and mint in a large bowl.
- Whisk together avocado oil, lime juice, fish sauce, and sesame oil; drizzle over slaw mixture. Toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
