Ground beef and brussels sprouts come together in this sweet chili skillet that’s become my weeknight lifesaver. I remember the first time I tossed these two ingredients together, skeptical they’d work, but one bite proved me wonderfully wrong.
There’s something about the way caramelized brussels sprouts pair with seasoned ground beef that reminds me of those Sunday dinners at my grandma’s farm. She had a knack for taking simple ingredients and turning them into something special. The kitchen would fill with the sizzle of meat in her old cast iron skillet, and we’d all gather around, drawn by the aroma. This recipe captures that same magic, but with an Asian-inspired twist that adds sweet chili sauce to the mix. The result is a perfect balance of savory beef, slightly crispy sprouts, and that irresistible sweet-tangy glaze that coats every bite. Your kitchen’s about to smell incredible.
What Makes This Ground Beef and Brussels Sprouts Recipe So Special
In my years of cooking for family gatherings and busy weeknights, I’ve learned that the best recipes are the ones you can count on when time is short but you still want something satisfying. This ground beef and brussels sprouts dish delivers on both counts, and it’s become one of those recipes I turn to again and again.
- Ready in just 30 minutes from start to finish, perfect for those hectic evenings when everyone’s hungry
- Uses minimal ingredients you likely already have in your pantry and fridge
- One pan means less cleanup and more time enjoying dinner with your family
- Sweet chili sauce brings tons of flavor without requiring a dozen different seasonings
- Works beautifully for meal prep, holding up well in the fridge for several days
- Versatile enough to serve over rice, noodles, or cauliflower rice depending on your preference
Understanding Your Ingredients
Lean ground beef forms the protein foundation of this dish, and I always choose 90/10 or 93/7 to prevent the skillet from becoming too greasy. The lean ratio keeps the dish light while still providing rich, meaty flavor.
Shredded brussels sprouts are a true time-saver, and I pick up the pre-shredded bags whenever possible to cut down on prep work. They caramelize beautifully in the hot skillet, developing those crispy, golden edges that add wonderful texture.
Sweet chili sauce is the star ingredient that ties everything together with its perfect balance of sweetness and mild heat. In my kitchen, I prefer Thai-style sweet chili sauce for its glossy finish and complex flavor.
Low sodium soy sauce adds savory depth without overwhelming the dish with salt, giving you control over the final seasoning. I always use low sodium because you can adjust salt to taste, but you can’t take it away once it’s added.
Garlic powder brings aromatic warmth to the ground beef, though fresh minced garlic works just as well if you have it on hand. I’ve found that a little garlic powder goes a long way in building flavor throughout the meat.
Green onions add a fresh, mild onion flavor and a pop of color that makes the finished dish look as good as it tastes. I slice them thin so they distribute evenly through the beef.
Sriracha is optional but recommended if your family enjoys a spicy kick alongside the sweet chili sauce. Start with the recommended teaspoon and adjust based on your heat preference.
Lime juice brightens the entire dish with a splash of acidity that cuts through the richness and makes every flavor more vibrant. I always use fresh lime rather than bottled for the best results.
How to Make Ground Beef and Brussels Sprouts
Step 1. I’ve learned that starting with a hot skillet is essential for getting that beautiful brown crust on the ground beef. Add the ground beef to your large skillet and crumble it well, then toss in the green onions and season generously with salt, pepper, garlic powder, sriracha, and soy sauce, cooking until the meat is completely browned with no pink remaining, which usually takes about 6-8 minutes.
Step 2. Remove the cooked beef from the skillet onto a plate and set it aside, making sure to leave behind any rendered fat in the pan.
Step 3. Betty’s tip: Add 1 tablespoon of avocado oil to the same skillet and let it heat for about 30 seconds before adding the brussels sprouts. Season the sprouts with salt and pepper, then sauté them without stirring too often, about 5-7 minutes, until they’re soft with those gorgeous caramelized edges I love.
Step 4. Return the cooked ground beef to the skillet along with the sweet chili sauce and freshly squeezed lime juice. Stir everything together until every piece of beef and every sprout is beautifully coated in that glossy sauce, cooking for another 2-3 minutes to let the flavors meld.
Step 5. Top with sesame seeds if you like that extra crunch and nutty flavor, then serve immediately over your choice of rice, noodles, or grain.
Storage and Reheating Tips
I typically store leftovers of this ground beef and brussels sprouts in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. The flavors actually develop even more overnight, making next-day lunches something to look forward to. Betty’s storage method involves letting the dish cool completely before sealing it up, which prevents excess condensation that can make the sprouts soggy.
Freezing isn’t recommended for this particular recipe because brussels sprouts tend to get mushy when frozen and thawed, losing that pleasant texture we worked hard to create. If you must freeze it, the ground beef portion holds up better than the vegetables.
For the best texture when reheating, I warm portions in a skillet on the stove over medium heat for 3-4 minutes, stirring occasionally until heated through. The microwave works in a pinch, taking just 30-60 seconds on high power, though the sprouts won’t be quite as crispy. Add a splash of water if the mixture seems dry during reheating.
Perfect Partners for Ground Beef and Brussels Sprouts
White or brown rice creates a classic base that soaks up all that delicious sweet chili sauce. The neutral flavor of rice lets the bold Asian-inspired flavors shine while adding satisfying bulk to the meal.
Quinoa offers a higher protein option that turns this into an even more nutritious dinner. Its slightly nutty flavor complements the sweet and savory notes beautifully.
Cauliflower rice transforms this into a lower-carb meal without sacrificing any of the satisfaction. I love serving it this way when I’m looking for a lighter option that still feels complete.
Rice noodles or ramen noodles add a fun twist and make the dish feel more like takeout. The noodles tangle with the beef and sprouts, catching every bit of sauce.
Cucumber avocado salad provides a cool, creamy contrast to the warm, savory main dish. The refreshing crunch balances the richness perfectly.
Steamed vegetables like broccoli or snap peas add extra nutrition and color to your plate. I often serve a simple side of steamed broccoli to round out the meal.
FAQs
I recommend ground turkey or ground chicken as excellent substitutions that work just as well. Keep in mind that poultry is leaner, so you might want to add an extra teaspoon of oil when cooking to prevent sticking.
To save time, you can use broccoli slaw or shredded cabbage as great alternatives. If using whole brussels sprouts, simply slice them thin or halve them, though they’ll take a few extra minutes to cook through.
Many home cooks find success preparing the ground beef portion ahead and storing it separately from freshly cooked brussels sprouts. Combine and reheat them together when ready to serve for the best texture.
Ground Beef and Brussels Sprouts
Ingredients
Equipment
Method
- Add the ground beef to a large skillet and crumble it. Add in the green onions and season with salt, pepper, garlic powder, sriracha, and soy sauce. Cook until the meat is completely browned, about 6-8 minutes. Remove it from the skillet onto a plate.
- Add 1 tablespoon of oil to the skillet and toss in the brussels sprouts. Season with salt and pepper and sauté them until soft and caramelized, about 5-7 minutes.
- Add the ground beef back into the skillet along with the sweet chili sauce and lime juice. Stir everything together until coated in the sauce and cook for 2-3 minutes.
- Top with sesame seeds and serve over rice or any of the serving suggestions listed.
