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If I want a dinner that’s packed with flavor but also super fast, sweet chili ground beef with Brussels sprouts is my go-to. The Brussels get crispy, the beef is savory, and with that sticky glaze, I get a little excitement even on a packed weekday.
I first made this after a day that totally wore me out. Since then, it’s basically the most popular thing we eat. My husband swears he’s not into Brussels sprouts but honestly, he never leaves any behind.
Ingredients
- Lean ground beef: Pick a good quality lean beef so there’s less fat and it cooks up nice and crumbly
- Garlic powder: Gives a soft, savory taste without the punch of raw garlic
- Kosher salt and black pepper: Don’t forget to season each part as you go
- Green onions: Thinly sliced for a fresh pop and crunch
- Low-sodium soy sauce: Adds richness and makes sure it never gets too salty
- Sriracha: Totally optional, for a simple bit of heat that won’t wreck the sweet balance
- Avocado oil: Awesome for high temps, keeps things crisp
- Shredded Brussels sprouts: Look for tight, sturdy sprouts for sweeter, better edges
- Sweet chili sauce: This tangy, sticky ingredient ties the whole meal together
- Lime juice: Fresh lime brings everything to life
- Sesame seeds: Toasted ones are killer for crunch at the end
Simple Steps
- Start Garnishing:
- Right before eating, toss on those sesame seeds. Scoop it out hot—it's seriously good on its own, or try it with some fluffy rice or quinoa.
- Glaze It Up:
- Add the beef back in with the Brussels sprouts. Splash in that sweet chili sauce and squeeze the lime. Toss well to coat. Taste it—need more salt? Go for it.
- Brown the Sprouts:
- With your pan still hot, pour in the avocado oil. Add in all your shredded Brussels. Sprinkle more salt and pepper. Cook on medium-high, four to seven minutes, letting them sit here and there to get those golden browned bits.
- Spice the Beef:
- Scatter green onions onto the meat, then add garlic powder, black pepper, soy sauce, and sriracha if you want heat. Stir it up so every bite gets coated. Everything fully cooked? Move the beef and onions out to a plate, leaving as much flavor behind as you can.
- Cook the Beef:
- Drop your beef in a big skillet on medium. Break it up with a spoon or spatula. Keep cooking and mixing till no pink’s left and you see golden, crispy bits, about eight minutes.
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Sweet chili sauce is the thing that makes everyone come running. My sister, who once avoided Brussels at all costs, went for a third helping the first time I served this. I still smile thinking about it.
Storage Pointers
You can stash leftovers in the fridge for three days, sealed tight. Warm them in a skillet on low so the sauce stays nice and sticky and the sprouts don’t get mushy. Freezing’s not ideal—the sprouts can get watery—but if you need to, chill it, then thaw overnight before you heat it again.
Switching Things Up
- Want it lighter? Use ground turkey or chicken
- No soy? Coconut aminos work for gluten free folks
- No Brussels? Shredded cabbage browns up fast and tastes awesome
- No sweet chili sauce? Mix a little honey and sriracha in a pinch
Ways to Serve
I love piling it on jasmine rice, but brown rice is great too. It’s also perfect tucked into lettuce leaves for a handheld bite. Add a crunchy cucumber salad or pickled radishes for a cool side.
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About the Dish
You’ll catch bright Asian flavors here with the chili sauce and soy, plus a touch of heat. You probably won’t spot this exact combo in a traditional Asian meal, but it mashes up those flavors in a way that just feels cozy and new.
Frequently Asked Questions
- → Is it fine to use frozen Brussels sprouts?
Yep, frozen ones work. Just make sure you thaw and dry them well. They might be watery, so cook a little longer till they brown.
- → How do I swap out sweet chili sauce?
Mix honey, a splash of vinegar, and some sriracha for a fast stand-in. Play with the amounts till you like the taste.
- → Is this meal good for prepping ahead?
Definitely, it lasts in the fridge up to three days. Keep it sealed and warm it up gently when you want to eat.
- → How do I make it hotter?
Chuck in more sriracha or shake in red pepper flakes with the beef to boost the heat.
- → Can I skip the rice?
For sure! Try it with quinoa, use cauliflower rice, or just eat it right out of the skillet for fewer carbs.
- → Can I use turkey instead of beef?
Turkey's a great choice and soaks up the flavor well. Taste as you go since turkey is milder and may need extra seasoning.