One evening after work, my husband and I were asked to bring a dish to a casual community potluck in our neighborhood. The event wasn’t fancy, just a gathering of friends who enjoy swapping stories and tasting each other’s cooking. I wanted to prepare something hearty but also a little unexpected.
I’ve always loved Brussels sprouts, but I know not everyone shares my enthusiasm for them. I thought, why not dress them up with ground beef, a splash of soy, and a touch of sweet chili sauce? That way, even the “I don’t eat Brussels sprouts” crowd might give them a chance.
When I placed the skillet down on the table that night, the aroma alone got people curious. The sweet and savory notes blended so beautifully that the sprouts didn’t seem intimidating at all. My neighbor, who confessed she had never touched a Brussels sprout before, went back for seconds.
That was enough proof for me that this dish had earned a place in my regular rotation. These moments remind me why I love cooking, it’s never just about food but about breaking barriers, bringing comfort, and creating shared experiences.
This recipe has since become one I pull out for busy weeknights, especially when I want something filling but also colorful and nourishing. With the right balance of heat, tang, and freshness, this dish truly bridges the gap between indulgence and wholesomeness.
Short Description
A quick, hearty stir-fry of lean ground beef and Brussels sprouts, tossed in sweet chili sauce with a splash of lime. Perfect for weeknights or casual potlucks, this flavorful dish is easy, nourishing, and crowd-pleasing.
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 lime, juiced
- Sesame seeds, for garnish (optional)
Tools Needed
- Large skillet or wok
- Wooden spoon or spatula
- Sharp knife for chopping vegetables
- Cutting board
- Citrus juicer (optional but helpful)
Cooking Instructions
Step 1: Cook the Beef
Add ground beef to a large skillet over medium-high heat. Break it apart with a wooden spoon as it browns. Season with garlic powder, salt, pepper, green onions, soy sauce, and sriracha if using. Cook until fully browned. Transfer beef to a plate and set aside.
Step 2: Sauté the Brussels Sprouts
Add avocado oil to the same skillet. Toss in the shredded Brussels sprouts, season with salt and pepper, and sauté until they are tender and caramelized, about 6–8 minutes. Stir occasionally for even cooking.
Step 3: Combine and Finish
Return the cooked beef to the skillet. Add sweet chili sauce and lime juice. Stir well until everything is evenly coated and heated through. Taste and adjust seasoning as needed.
Step 4: Garnish and Serve
Sprinkle sesame seeds on top if you’d like. Serve hot on its own, over rice, or with noodles.
Why You’ll Love This Recipe
Balanced Flavors: The savory beef, sweet chili sauce, and tangy lime create the perfect blend.
Quick to Prepare: From start to finish, it’s ready in under 30 minutes.
Nutritious: Brussels sprouts add fiber, vitamins, and a fresh crunch.
Versatile: Works as a main course, side dish, or meal prep option.
Crowd-Friendly: Even sprout skeptics will want seconds.
Mistakes to Avoid & Solutions
Overcooking Brussels sprouts: They should be tender but still have a slight bite. If overcooked, they become mushy. Keep the heat medium-high for caramelization.
Not draining beef properly: Excess grease can make the dish heavy. If your beef is fattier, drain before adding sprouts back in.
Too much sauce: Adding too much chili sauce can overpower the flavors. Start with ½ cup, then add more if needed.
Skipping lime juice: The citrus balances the sweetness and richness. Don’t leave it out.
Serving and Pairing Suggestions
Serve over fluffy jasmine rice or brown rice for a complete meal.
Pair with garlic noodles or even cauliflower rice for a lighter option.
Works well as a side dish with grilled chicken or salmon.
Serve family-style at potlucks or in individual bowls for weeknight dinners.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or broth to keep it moist.
Avoid microwaving for too long—heat in short bursts to prevent the sprouts from becoming soggy.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey or even ground chicken works well for a lighter version.
2. Do I need to shred the Brussels sprouts myself?
You can shred them with a sharp knife or use pre-shredded bags from the store to save time.
3. Can I make this dish vegetarian?
Absolutely. Substitute the beef with crumbled tofu or tempeh, and use vegetarian soy sauce.
4. Is this dish spicy?
It’s mildly spicy, but you can skip the sriracha for a kid-friendly version.
5. Can I meal prep this recipe?
Yes, it reheats well and makes a great lunch for the next day. Store in portioned containers.
Tips & Tricks
Toast sesame seeds before sprinkling for deeper flavor.
Use a cast-iron skillet for better caramelization of the Brussels sprouts.
Add bell peppers or mushrooms for more veggies and color.
Double the recipe if cooking for a crowd—it disappears quickly.
Recipe Variations
Korean-Inspired: Add a spoonful of gochujang for a bold, smoky kick.
Low-Carb: Swap sweet chili sauce for sugar-free chili garlic sauce and serve over cauliflower rice.
Kid-Friendly: Reduce spice and add a little honey for sweetness.
Noodle Bowl: Toss everything with cooked rice noodles instead of serving over rice.
Final Thoughts
Making this dish reminded me of how the simplest ingredients often deliver the biggest impact. Watching my family dig in, even those who usually pass on Brussels sprouts, was the best reward. I love how it fits easily into our weekly meals without requiring anything fancy or complicated. It’s one of those recipes that feels both comforting and fresh, hearty yet light.
I can see myself cooking it for quick weeknights, bringing it to gatherings, or even doubling it when the grandkids are over. Meals like this bring me joy because they prove that healthy can still be full of flavor, and practical can still be exciting.
Ground Beef And Brussels Sprouts
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 lime juiced
- Sesame seeds for garnish (optional)
Instructions
- Cook the ground beef in a skillet over medium-high heat, breaking it apart as it browns.
- Season with garlic powder, salt, pepper, green onions, soy sauce, and sriracha if using, then cook through and set aside.
- Add avocado oil to the skillet, toss in shredded Brussels sprouts, and sauté until tender and caramelized.
- Return the beef to the pan, stir in sweet chili sauce and lime juice, and mix until coated.
- Garnish with sesame seeds and serve hot over rice, noodles, or on its own.
