Quick Ground Beef And Brussels Sprouts

I first tried this recipe on a weeknight when my fridge looked almost empty just a pack of ground beef, a few Brussels sprouts, and some green onions. Instead of ordering takeout, I decided to experiment. Within minutes, the skillet started to sizzle, and that savory aroma of garlic, soy sauce, and caramelized sprouts filled the kitchen. The sound alone told me it was going to be good.

As the beef browned and the sprouts softened, I tossed everything with sweet chili sauce and a squeeze of lime. The glaze clung to every piece, glossy and fragrant. I remember tasting it straight from the pan spicy, tangy, a little sweet, and perfectly balanced. What started as a “clean-out-the-fridge” dinner quickly became one of my favorite easy meals.

Now, it’s the kind of recipe I make when I want something healthy but deeply satisfying. It’s fast, budget-friendly, and full of flavor the kind of dish that proves simple ingredients can surprise you when cooked with a little intention.

Short Description

This quick Ground Beef and Brussels Sprouts stir-fry is flavorful, nutritious, and ready in under 25 minutes. A perfect weeknight meal with a balance of sweet, spicy, and savory notes.

Key Ingredients

• 1 pound lean ground beef
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• ⅓ cup thinly sliced green onions
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sriracha (optional)
• 1 tablespoon avocado oil
• 1 pound shredded Brussels sprouts
• ½ cup sweet chili sauce
• ½ of a lime, juiced
• Sesame seeds, for garnish (optional)

Tools Needed

• Large skillet or wok
• Wooden spoon or spatula
• Measuring spoons and cups
• Sharp knife and cutting board
• Serving bowl

Cooking Instructions

Step 1: Cook the Beef
Add ground beef to a large skillet and break it apart as it cooks. Stir in green onions, salt, pepper, garlic powder, soy sauce, and sriracha. When the beef is browned and no longer pink, remove it to a plate.

Step 2: Sauté the Brussels Sprouts
Add avocado oil to the same skillet. Toss in shredded Brussels sprouts, seasoning with salt and pepper. Sauté for about 5–7 minutes, until soft and slightly caramelized.

Step 3: Combine Everything
Return the cooked beef to the skillet. Add sweet chili sauce and lime juice, stirring until everything is evenly coated and glossy.

Step 4: Garnish and Serve
Sprinkle sesame seeds on top and serve hot over rice, noodles, or on its own for a lighter option.

Why You’ll Love This Recipe

Quick and easy, ready in under 25 minutes

High in protein and packed with vegetables

Sweet-spicy flavor that feels indulgent yet healthy

Great for meal prep and family dinners

Simple ingredients you likely already have

Mistakes to Avoid & Solutions

Overcooking the beef: It can turn tough and dry. Cook just until browned, then remove immediately.

Undercooked sprouts: Give them time to caramelize; that browning adds flavor.

Too much sauce: Start with less sweet chili sauce; you can always add more later.

Skipping the lime: The acidity balances the sweetness and brings the whole dish to life.

Crowding the pan: Use a wide skillet so the sprouts crisp instead of steaming.

Serving and Pairing Suggestions

Serve over steamed rice, brown rice, or quinoa.

Pair with a fried egg on top for extra protein.

Enjoy it in lettuce wraps for a lighter meal.

Drizzle extra sweet chili sauce or soy sauce when serving.

Serve family-style straight from the skillet for casual dinners.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently in a skillet over medium heat for the best texture.

Add a splash of soy sauce or water to loosen it as it warms.

Avoid microwaving for too long. It can dry out the beef.

FAQs

1. Can I use ground chicken or turkey instead?
Yes, both work well. Just reduce cooking time slightly, as they dry out faster.

2. Can I make it vegetarian?
Replace the beef with crumbled tofu or tempeh, and use the same sauce mix.

3. How spicy is it?
It’s mild by default, but you can add more sriracha for extra heat.

4. What can I substitute for sweet chili sauce?
Mix honey, soy sauce, and a pinch of chili flakes for a quick version.

5. Can I meal prep this dish?
Absolutely, it reheats beautifully and stays flavorful for several days.

Tips & Tricks

Slice Brussels sprouts thinly for faster cooking.

Use a cast-iron skillet for better caramelization.

Add a few drops of toasted sesame oil at the end for aroma.

Toss in shredded carrots or cabbage to stretch the recipe.

Double the sauce if you like extra glaze on your rice.

Recipe Variations

Asian-Style Beef Bowl: Add ginger and garlic, serve over jasmine rice, and top with a fried egg.

Korean-Inspired Twist: Use gochujang instead of sriracha and garnish with green onions and sesame oil.

Thai Sweet-Spicy Version: Add a tablespoon of fish sauce and a handful of basil leaves before serving.

Low-Carb Option: Skip the rice and serve over cauliflower rice or zucchini noodles.

Final Thoughts

Cooking this dish always feels like a small win after a long day fast, simple, and packed with flavor. I love how the beef browns just enough to soak in the soy and chili sauce while the Brussels sprouts turn golden and crisp at the edges. The combination hits every note: sweet, savory, tangy, and a little spicy.

It’s one of those meals that never feels heavy but still leaves you fully satisfied. Every bite reminds me how effortless good cooking can be when you let fresh ingredients and quick techniques do the work. This Ground Beef and Brussels Sprouts stir-fry proves that weeknight dinners can be wholesome, delicious, and done before you even realize you’re hungry.