So quick and easy to make this Korean-style Sauteed Beef with Bean Sprouts and Cabbage is perfect for busy weeknights! You’ll love the sweet and savory flavors which make this dish so pleasing to the palate!
Do you love bean sprouts? I really do! I have memories of having bean sprouts sauteed with ground meat every week when I was still living in Manila. And you know why? Not only was it cheap to make, but it was also easy and tasty, too. You can’t go wrong with it!
For this particular dish, I deviated a little from our simple saute back in Manila.
That was fine and tasted good but it was pretty much seasoned only by soy sauce and some pepper. Sort of one-dimensional and lacking some layer of flavors.
So when I got a packet of bean sprouts from Whole Foods, I decided I wish to make that simple meal we had in Manila but elevate it a bit by adding extra vegetables, more meat plus a more robust flavor profile!
I was actually reminded of the bean sprouts side dish which accompanied the Korean beef stew I ate at the food court in my favorite mall in Manila. It was about time, I replicate it! I know my family would love it because they love my Korean ground beef recipe over rice. That is one of the most popular recipes on our blog, in fact. People love it!
The result is one delicious meal! My hubby loved it and even my kids ate a lot of it, too! I call this a success.
Check out the recipe below and see for yourself. I am sure you would love it, too!
Korean-style Sauteed Beef with Bean Sprouts and Cabbage
So quick and easy to make this Korean-style Sauteed Beef with Bean Sprouts and Cabbage is perfect for busy weeknights! You'll love the sweet and savory flavors which makes this dish so pleasing to the palate!
- ¼ cup soy sauce, (if doing Paleo, replace with Coconut Aminos or wheat-free soy sauce for gluten-free diets)
- ¼ cup brown sugar (replace with raw Honey or other paleo-approved sweetener and adjust the amount to taste e.g. 2-3 tablespoons to begin with)
- 2 tsp sesame oil
- 2-3 tbsp fresh ginger, grated
- 1 lb ground beef
- 4 cloves garlic, peeled and minced
- 1 cup carrots, julienned or shredded
- 2 cups cabbage, shredded or coarsely chopped
- 1 pack bean sprouts, (about 3 cups)
Combine the seasoning sauce (soy sauce, sugar, sesame oil and fresh ginger). We love ginger so we use the full 3 tablespoons but adjust it to your taste. Set aside.
In medium heat, cook the ground beef in a skillet or wok until the meat changes its color. No need to add oil if your beef is 80/20 or has a little bit of fat. Add the minced garlic and continue to cook until the beef is deep-brown in color and crunchy.
Increase the heat, add the carrots and saute for about 1 minute. Add the cabbage and bean sprouts and cook for another minute.
Pour all the sauce into the beef and veggie mixture and mix well. Cook just until everything is heated through - another minute or so. Serve immediately on top of rice.
This is a quick stir-fry so ensure that all veggies have been prepped and ready to be added once you start cooking as they cook fast. They need to be cooked just until tender-crisp and not mushy.