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 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!


5 from 12 votes

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!

Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Author Manila Spoon


  • 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)


  1. 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.

  2. 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.

  3. Increase the heat, add the carrots and saute for about 1 minute. Add the cabbage and bean sprouts and cook for another minute.

  4. 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.

Recipe Notes

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.



  1. Chris Collins
    February 4, 2021 / 2:21 pm

    5 stars
    This Korean-style Sauteed Beef with Bean Sprouts and Cabbage looks so delicious! And to think it only takes 20mins too! Thanks for the recipe 🙂

  2. Genevieve | Fitty Foodlicious
    February 4, 2021 / 2:47 pm

    5 stars
    This Korean-style Sauteed Beef with Bean Sprouts and Cabbage sounds like the ultimate comfort food meal!

  3. Beth
    February 4, 2021 / 3:13 pm

    5 stars
    Yummy! This looks so delicious and full of flavor! I can’t wait to give this a try! So excited!

  4. Sara Welch
    February 4, 2021 / 3:43 pm

    5 stars
    I love bean sprouts in stir fry recipes; can’t get enough of that crunch! Excited to enjoy this for dinner tonight, indeed!

  5. Jessica Formicola
    March 9, 2021 / 11:10 am

    5 stars
    Oh my family loves bean sprouts! This looks like a meal my family will really enjoy and I can’t wait to make it!

  6. Wanda
    March 9, 2021 / 11:17 am

    5 stars
    It looks so easy to make on busy week nights and delicious! Saving to try this weekend!

  7. Julie
    March 9, 2021 / 11:23 am

    5 stars
    I do like bean sprouts, especially with Asian spices and flavors. This Korean beef with bean sprouts looks marvelous and I can’t wait to taste it.

  8. Toni
    March 9, 2021 / 12:32 pm

    5 stars
    It is such an easy and delicious meal!!

  9. Opal
    March 31, 2021 / 8:08 pm

    5 stars
    Made this for dinner this evening and we enjoyed it so much. So easy to make and super delicious!

    • abigail
      April 1, 2021 / 1:32 pm

      Yay! So glad to know that. Thanks for letting us know.

  10. Frankie
    June 27, 2021 / 6:31 am

    where do you get packs of bean sprouts? we do not have a Whole Foods Store. I have only ever seen bean sprouts in cans??

    • abigail
      June 27, 2021 / 4:32 pm

      You should find it at any Asian stores or markets. I find them usually in grocery stores too here on the east coast (USA).

    • Sev
      July 22, 2021 / 3:06 pm

      You can also find it canned in the Asian section of the grocery store (LaChoy)…but fresh is always better if you can get it!

  11. Kristine Simons
    July 14, 2021 / 5:19 pm

    5 stars
    Made this tonight as I had bean sprouts and wanted to use them. Recipe is delicious but I disagree about the prep time unless one uses packaged shredded carrots and cabbage. I started with a head of cabbage that needed shredding. I peeled and julienned the carrots. So prep time was closer to 50 minutes. Making the sauce required peeling and mincing the ginger. But all the prepping was worth it. Printed the recipe and will definitely make again.

    • abigail
      July 15, 2021 / 10:53 am

      I used ready-to-use veggies as a shortcut so my cooking time is definitely shorter. Glad you enjoyed this and thank you for taking the time to let us know.

  12. Susan
    July 23, 2021 / 1:04 pm

    Do you use American or Chinese cabbage?

    • abigail
      July 24, 2021 / 4:21 pm

      You can use either green cabbage (is this what you meant by American?) or savoy cabbage or the elongated Chinese cabbage. Whatever you prefer works for this. For quicker cooking though, use either savory or the Chinese cabbage.

  13. christine morris
    July 23, 2021 / 11:25 pm

    5 stars
    instead of rice i used lettuce and made lettuce wraps with a soy n ginger dipping sauce my family loved them

    • abigail
      July 24, 2021 / 4:18 pm

      Yay! So glad you enjoyed this! I love that you made it into a lettuce wrap, I do that sometimes too when I don’t fancy rice. Thanks for kindly letting us know.

  14. July 29, 2021 / 8:09 am

    Do you drain the grease off the ground beef after browining?

    • abigail
      July 29, 2021 / 9:01 am

      The amount of grease would depend on how much fat your ground beef has. I usually use beef with a little fat (not super lean) and cook it until browned and crispy (that’s how we like it) and after that, there isn’t much grease left. So, if you have too much grease, you can certainly drain some but not all as you want the flavor from the fat, too.

    July 30, 2021 / 2:49 pm

    5 stars
    Would this work without the beef?

    • abigail
      July 30, 2021 / 2:52 pm

      I haven’t tried it without the beef. You can certainly do it with just veggies but you may need to add extra veggies or just add more cabbage perhaps. Let us know how it goes if you only use vegetables. Thanks!

  16. Ginger
    August 1, 2021 / 11:58 am

    This looks so good and i want to try it but is there something you can use instead of the sesame oil. I don’t have any. Thanks for the great recipe.

    • abigail
      August 1, 2021 / 9:51 pm

      Sesame Oil has a unique nutty delicious flavor that may not be found in other neutral-flavored oil so the best substitute perhaps would be another nutty oil like peanut oil. Your dish should still taste good but may just lack that distinct sesame taste. Hope that helps.

  17. Barbara
    August 3, 2021 / 8:58 pm

    I came across your recipe and made it according to your directions, and it was delicious! Thank you. This will be one of our favorites!

    • abigail
      August 5, 2021 / 9:02 am

      Yay! I am so glad you found our recipe and enjoyed it. Thanks for letting us know!

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