Experience the bold and balanced flavors of Korean cuisine with this Korean-Style Sautéed Beef with Bean Sprouts and Cabbage. This dish is a perfect blend of savory, sweet, and nutty elements, combined with the freshness of bean sprouts and the crunch of cabbage. Ground beef is infused with soy sauce, sesame oil, and ginger, while the vegetables add a delightful contrast of textures. This recipe is not only quick and easy but also highly adaptable for paleo or gluten-free diets, making it a versatile choice for any weeknight dinner.
Ingredients:
- ¼ cup soy sauce (or coconut aminos for paleo/gluten-free)
- ¼ cup brown sugar (or 2-3 tbsp raw honey for paleo option)
- 2 teaspoons sesame oil
- 2-3 tablespoons fresh ginger, grated
- 1 pound ground beef
- 4 cloves garlic, minced
- 1 cup carrots, julienned or shredded
- 2 cups of cabbage, either finely shredded or roughly chopped
- 1 package of bean sprouts, approximately 3 cups
Instructions:
- Prepare the sauce: In a small bowl, mix the soy sauce (or coconut aminos), brown sugar (or honey), sesame oil, and grated ginger. Mix thoroughly until the sugar is fully dissolved and all the ingredients are blended together.Set aside.
- Sauté the ground beef: In a large skillet or wok, cook the ground beef over medium heat until browned and fully cooked, about 5-7 minutes. Break the meat apart as it cooks, and drain any excess fat. Incorporate the minced garlic and sauté for an additional minute until it becomes aromatic.
- Add the vegetables: Stir in the carrots and cabbage, and cook for about 4-5 minutes, until they begin to soften but still retain some crunch. Add the bean sprouts and cook for another 2 minutes, allowing them to warm through without losing their crisp texture.
- Add the sauce: Drizzle the prepared sauce over the beef and vegetables.Stir well to coat everything evenly. Let it cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Serve: Remove from heat and serve hot. You can enjoy this dish on its own, or pair it with steamed rice, cauliflower rice for a low-carb option, or even noodles for a heartier meal.
Conclusion:
This Korean-Style Sautéed Beef with Bean Sprouts and Cabbage is a quick, flavorful, and nutritious meal that brings the essence of Korean flavors to your table. The combination of savory ground beef, crunchy vegetables, and a sweet, tangy sauce makes for a well-balanced dish that is sure to become a favorite in your home. Whether you’re following a paleo diet or just looking for a new and exciting way to enjoy ground beef, this recipe offers versatility and incredible taste in every bite.
Korean-Inspired Stir-Fried Beef with Bean Sprouts and Cabbage
Ingredients
- ¼ cup soy sauce or coconut aminos for paleo/gluten-free
- ¼ cup brown sugar or 2-3 tbsp raw honey for paleo option
- 2 teaspoons sesame oil
- 2-3 tablespoons fresh ginger grated
- 1 pound ground beef
- 4 cloves garlic minced
- 1 cup carrots julienned or shredded
- 2 cups of cabbage either finely shredded or roughly chopped
- 1 package of bean sprouts approximately 3 cups
Instructions
- Prepare the sauce: In a small bowl, mix the soy sauce (or coconut aminos), brown sugar (or honey), sesame oil, and grated ginger. Mix thoroughly until the sugar is fully dissolved and all the ingredients are blended together. Set aside.
- Sauté the ground beef: In a large skillet or wok, cook the ground beef over medium heat until browned and fully cooked, about 5-7 minutes. Break the meat apart as it cooks, and drain any excess fat. Incorporate the minced garlic and sauté for an additional minute until it becomes aromatic.
- Add the vegetables: Stir in the carrots and cabbage, and cook for about 4-5 minutes, until they begin to soften but still retain some crunch. Add the bean sprouts and cook for another 2 minutes, allowing them to warm through without losing their crisp texture.
- Add the sauce: Drizzle the prepared sauce over the beef and vegetables. Stir well to coat everything evenly. Let it cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Serve: Remove from heat and serve hot. You can enjoy this dish on its own, or pair it with steamed rice, cauliflower rice for a low-carb option, or even noodles for a heartier meal.