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!
Ingredients
- 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)
Instructions
- 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.
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.
Nutrition
Calories: 222kcalCarbohydrates: 17gProtein: 19gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 49mgSodium: 615mgPotassium: 485mgFiber: 2gSugar: 13gVitamin A: 3599IUVitamin C: 18mgCalcium: 46mgIron: 3mg
Tried this recipe?Let us know how it was!