I used to think Brussels sprouts were just those little green things you pushed around your plate at Thanksgiving. Then I discovered you could pan-fry them with ground beef, and suddenly they became something I actually crave for weeknight dinners.
This recipe came about on one of those nights when I opened the fridge and found a pound of ground beef and a bag of Brussels sprouts staring back at me. I figured I’d toss them in a skillet together and see what happened. Turns out, the beef gets crispy, the sprouts get tender with crispy edges, and the whole thing comes together in one pan.
Need dinner on the table in 30 minutes? This is your recipe. Want fewer dishes to wash? Also your recipe. It’s become one of those meals I make when I need something filling and easy without a lot of fuss.
Why You’ll Love This Ground Beef and Brussels Sprouts
- Quick weeknight dinner – This dish comes together in just 25-35 minutes, making it perfect for busy evenings when you need something fast and satisfying.
- One-pan meal – Everything cooks in a single skillet, which means less cleanup and more time to relax after dinner.
- Healthy and balanced – You’re getting lean protein and vegetables all in one dish, so it’s a nutritious option that doesn’t feel like you’re sacrificing flavor.
- Simple ingredients – Most of these are pantry staples or easy-to-find items at any grocery store, so you won’t need to hunt down anything unusual.
- Sweet and savory flavor – The combination of sweet chili sauce with savory beef and brussels sprouts creates a delicious balance that keeps every bite interesting.
What Kind of Brussels Sprouts Should I Use?
For this recipe, you’ll want to grab pre-shredded brussels sprouts if you can find them in your grocery store’s produce section – they’ll save you a ton of prep time and cook more evenly than whole sprouts. If you can’t find them pre-shredded, no worries, you can buy whole brussels sprouts and either slice them thinly with a sharp knife or use the slicing blade on your food processor. Fresh brussels sprouts are always your best bet, but frozen will work in a pinch as long as you thaw them completely and pat them dry before cooking to avoid excess moisture. Look for bright green sprouts without any yellowing leaves, and if you’re buying them whole, aim for smaller to medium-sized ones since they tend to be sweeter and less bitter.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:
- Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. If you want a plant-based option, crumbled firm tofu or tempeh work well too – just press out extra moisture before cooking.
- Brussels sprouts: If you’re not a fan of brussels sprouts or can’t find them shredded, try using shredded cabbage, thinly sliced bok choy, or even broccoli slaw. They’ll give you a similar texture and work great with the sauce.
- Avocado oil: Any neutral cooking oil works here – try vegetable oil, canola oil, or even olive oil if that’s what you have on hand.
- Sweet chili sauce: No sweet chili sauce? Mix together 1/4 cup of honey with 2 tablespoons of sriracha and a splash of rice vinegar for a similar sweet and spicy kick.
- Low sodium soy sauce: Coconut aminos or tamari are great substitutes if you need a gluten-free option. Regular soy sauce works too, just use a bit less to avoid making it too salty.
- Green onions: Regular yellow or white onions work fine – just dice them small and sauté them with the meat. You could also use shallots for a milder flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking ground beef is breaking it up too early – let it sit undisturbed for 2-3 minutes to develop a nice brown crust before stirring, which adds tons of flavor to your dish.
Overcrowding the pan is another common error that leads to steaming instead of browning, so if your skillet looks too full with the beef and brussels sprouts, cook them in batches or use a larger pan.
Brussels sprouts can turn bitter and mushy if overcooked, so add them after the beef is mostly done and cook just until they’re tender-crisp, about 5-7 minutes.
Finally, don’t add the sweet chili sauce too early or it will burn – stir it in at the very end along with the lime juice to keep the flavors fresh and bright.
What to Serve With Ground Beef and Brussels Sprouts?
This dish is really filling on its own, but I love serving it over a bed of white or brown rice to soak up all that sweet chili sauce. You could also spoon it over cauliflower rice if you’re looking for a lower-carb option, or even toss it with some cooked rice noodles for more of an Asian-inspired bowl. A side of steamed edamame sprinkled with sea salt makes a nice addition, or you can keep things simple with some extra lime wedges on the side for squeezing. If you want to bulk it up even more, try adding a fried egg on top – the runny yolk mixes perfectly with the sauce.
Storage Instructions
Store: This ground beef and brussels sprouts dish keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to hang out together. It’s perfect for meal prep lunches throughout the week.
Freeze: You can freeze this for up to 3 months in a freezer-safe container or bag. Just let it cool completely first, then portion it out however works best for you. The brussels sprouts might be a little softer after freezing, but the flavor stays great.
Reheat: Warm it up in a skillet over medium heat for the best results, stirring occasionally until heated through. You can also use the microwave in 1-minute intervals, stirring between each one. If it seems a bit dry, just add a splash of water or extra soy sauce while reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 75-85 g
- Fat: 60-75 g
- Carbohydrates: 90-110 g
Ingredients
For the beef:
- kosher salt to taste
- 2 tbsp low sodium soy sauce
- 1 tsp sriracha (adjust to taste for heat level)
- freshly ground black pepper to taste
- 1 lb lean ground beef
- 1/2 tsp garlic powder
- 1/3 cup thinly sliced green onions
For the brussels sprouts:
- kosher salt to taste
- 1 lb shredded brussels sprouts
- 1 tbsp avocado oil (or neutral oil)
- freshly ground black pepper to taste
For the sauce:
- 1/2 of a lime, juiced (fresh preferred)
- 1/2 cup sweet chili sauce (I use Mae Ploy)
For garnish:
- sesame seeds (toasted for extra flavor)
Step 1: Cook and Season the Ground Beef
- 1 lb lean ground beef
- 1/3 cup thinly sliced green onions
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 tsp garlic powder
- 1 tsp sriracha (adjust to taste for heat level)
- 2 tbsp low sodium soy sauce
Heat a large skillet over medium-high heat and add the ground beef.
Break it apart with a spatula as it cooks.
Add the thinly sliced green onions, then season the beef mixture with kosher salt, freshly ground black pepper, garlic powder, sriracha, and soy sauce.
Continue cooking until the beef is browned and cooked through.
Once done, transfer the beef mixture to a plate and set aside.
Step 2: Sauté the Brussels Sprouts
- 1 tbsp avocado oil (or neutral oil)
- 1 lb shredded brussels sprouts
- kosher salt to taste
- freshly ground black pepper to taste
Add the avocado oil to the same skillet and allow it to heat up.
Add the shredded brussels sprouts and season with kosher salt and freshly ground black pepper.
Sauté the brussels sprouts, stirring occasionally, until they are soft and caramelized around the edges.
I find that a bit of caramelization adds a delicious depth of flavor.
Step 3: Combine Beef, Sauce, and Brussels Sprouts
- cooked beef mixture from Step 1
- sautéed brussels sprouts from Step 2
- 1/2 cup sweet chili sauce (I use Mae Ploy)
- 1/2 of a lime, juiced (fresh preferred)
Return the cooked beef mixture (from Step 1) to the skillet with the sautéed brussels sprouts (from Step 2).
Pour in the sweet chili sauce and juice from half a lime.
Stir well to evenly coat all the ingredients in the sauce and combine the flavors.
Cook for another 2-3 minutes until everything is heated through.
Step 4: Finish and Serve
- sesame seeds (toasted for extra flavor)
Remove the skillet from the heat and sprinkle the top of the beef and brussels sprouts mixture with toasted sesame seeds.
Serve hot, either on its own or over rice, quinoa, or your choice of base for a complete meal.
Sweet Chili Ground Beef and Brussels Sprouts
Ingredients
For the beef:
- kosher salt to taste
- 2 tbsp low sodium soy sauce
- 1 tsp sriracha (adjust to taste for heat level)
- freshly ground black pepper to taste
- 1 lb lean ground beef
- 1/2 tsp garlic powder
- 1/3 cup thinly sliced green onions
For the brussels sprouts:
- kosher salt to taste
- 1 lb shredded brussels sprouts
- 1 tbsp avocado oil (or neutral oil)
- freshly ground black pepper to taste
For the sauce:
- 1/2 of a lime, juiced (fresh preferred)
- 1/2 cup sweet chili sauce (I use Mae Ploy)
For garnish:
- sesame seeds (toasted for extra flavor)
Instructions
- Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a spatula as it cooks. Add the thinly sliced green onions, then season the beef mixture with kosher salt, freshly ground black pepper, garlic powder, sriracha, and soy sauce. Continue cooking until the beef is browned and cooked through. Once done, transfer the beef mixture to a plate and set aside.
- Add the avocado oil to the same skillet and allow it to heat up. Add the shredded brussels sprouts and season with kosher salt and freshly ground black pepper. Sauté the brussels sprouts, stirring occasionally, until they are soft and caramelized around the edges. I find that a bit of caramelization adds a delicious depth of flavor.
- Return the cooked beef mixture (from Step 1) to the skillet with the sautéed brussels sprouts (from Step 2). Pour in the sweet chili sauce and juice from half a lime. Stir well to evenly coat all the ingredients in the sauce and combine the flavors. Cook for another 2-3 minutes until everything is heated through.
- Remove the skillet from the heat and sprinkle the top of the beef and brussels sprouts mixture with toasted sesame seeds. Serve hot, either on its own or over rice, quinoa, or your choice of base for a complete meal.
