Description
This Ground Beef and Brussels Sprouts recipe is a quick and flavorful one-pan dish perfect for a healthy weeknight dinner. Lean ground beef is sautéed with green onions and seasoned with soy sauce, garlic powder, and a touch of sriracha for a mild kick. Tender, caramelized shredded Brussels sprouts are then combined with the beef and coated in a sweet chili and lime sauce, offering a delightful balance of savory, spicy, and tangy flavors. Garnished with sesame seeds and served over rice, this meal is both nutritious and satisfying.
Ingredients
Beef Mixture
- 1 pound lean ground beef
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup thinly sliced green onions
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sriracha (optional)
Vegetables and Sauce
- 1 tablespoon avocado oil
- 1 pound shredded Brussels sprouts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup sweet chili sauce
- Juice of 1/2 lime
- Sesame seeds for garnish (optional)
Instructions
- Cook the Ground Beef: Heat a large skillet over medium heat and add the ground beef, breaking it apart with a spoon. Stir in the sliced green onions and season with kosher salt, freshly ground black pepper, garlic powder, sriracha (if using), and low sodium soy sauce. Cook until the beef is fully browned and cooked through, about 7-8 minutes. Remove the beef mixture from the skillet and set aside on a plate.
- Sauté Brussels Sprouts: Add 1 tablespoon of avocado oil to the same skillet and heat over medium-high heat. Add the shredded Brussels sprouts, season with salt and pepper, and sauté until soft and caramelized, about 8-10 minutes, stirring occasionally to prevent burning.
- Combine and Sauce: Return the cooked ground beef to the skillet with the Brussels sprouts. Pour in the sweet chili sauce and lime juice. Stir everything together well to evenly coat the beef and sprouts in the sauce and heat through for 2-3 minutes.
- Garnish and Serve: Sprinkle sesame seeds over the top if using. Serve the dish hot over cooked rice or your preferred side dish for a complete meal.
Notes
- For a spicier dish, increase the amount of sriracha or add crushed red pepper flakes.
- To make it gluten free, ensure the soy sauce is tamari or another gluten-free variety.
- Shredded Brussels sprouts cook faster than halved ones and caramelize better in a skillet.
- This recipe can be doubled for meal prep or larger families.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
