Description
A savory and flavorful Ground Beef and Brussels Sprouts skillet recipe that combines tender, caramelized Brussels sprouts with seasoned lean ground beef. Enhanced with garlic, green onions, soy sauce, and a tangy sweet chili lime sauce, this dish offers a perfect balance of spicy, savory, and sweet notes. Quick to prepare, it makes a wholesome and satisfying meal perfect for weeknight dinners.
Ingredients
Beef Mixture
- 1 pound lean ground beef
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
- 1/3 cup thinly sliced green onions
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sriracha (optional)
Vegetables & Sauce
- 1 tablespoon avocado oil
- 1 pound shredded Brussels sprouts
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup sweet chili sauce
- 1/2 of a lime, juiced
- Sesame seeds for garnish (optional)
Instructions
- Cook the Ground Beef: Add the ground beef to a large skillet and crumble it as it cooks over medium heat. Mix in the thinly sliced green onions and season the beef with kosher salt, freshly ground black pepper, garlic powder, sriracha (if using), and low sodium soy sauce. Stir frequently until the beef is fully cooked and no longer pink. Remove the cooked beef from the skillet and set it aside on a plate.
- Sauté the Brussels Sprouts: Pour a tablespoon of avocado oil into the same skillet and heat over medium heat. Add the shredded Brussels sprouts and season with kosher salt and freshly ground black pepper to taste. Sauté the sprouts, stirring occasionally, until they become tender and caramelized, about 7-10 minutes.
- Combine and Finish: Return the cooked ground beef back into the skillet with the Brussels sprouts. Pour in the sweet chili sauce and freshly squeezed lime juice. Stir thoroughly to coat everything evenly with the sauce. Cook together for another 1-2 minutes to marry the flavors.
- Serve and Garnish: Remove from heat and garnish with sesame seeds if desired. Serve the mixture over cooked rice or your favorite side dishes for a complete meal.
Notes
- Feel free to omit sriracha if you prefer less heat.
- Shredded Brussels sprouts can be substituted with thinly sliced if preferred.
- This dish pairs well with steamed rice, quinoa, or cauliflower rice for a low-carb option.
- Use avocado oil or any high smoke point oil for best sautéing results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
