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This hearty ground beef and Brussels sprouts dish has become my go-to weeknight solution when I need something quick yet packed with flavor. The sweet chili sauce creates an irresistible glaze over the caramelized Brussels sprouts and savory beef, making it a family favorite that disappears quickly.
This recipe saved me countless times during hectic weekdays. I first made it when trying to use up leftover Brussels sprouts, and my husband who typically avoids them asked for seconds! Now it's in our regular rotation.
Ingredients
- Lean ground beef: Provides high quality protein while keeping the dish lighter than using higher fat alternatives
- Shredded Brussels sprouts: Caramelize beautifully giving sweetness and texture contrast
- Sweet chili sauce: Creates the perfect sticky glaze balancing heat and sweetness
- Fresh lime juice: Adds brightness that cuts through the richness
- Green onions: Provide a mild aromatic flavor that complements the beef
- Low sodium soy sauce: Delivers umami depth without making the dish too salty
- Avocado oil: Has a high smoke point perfect for caramelizing the Brussels sprouts
- Garlic powder: Infuses the beef with flavor without the risk of burning fresh garlic
- Sriracha: Adds customizable heat level to suit your preference
- Sesame seeds: Give a nutty finish and beautiful presentation
Step-by-Step Instructions
- Brown the Ground Beef:
- Add the ground beef to a large skillet over medium-high heat and break it into small crumbles using a wooden spoon. Cook until it begins to brown, about 3 minutes, then add green onions and season with salt, pepper, garlic powder, sriracha, and soy sauce. Continue cooking until fully browned with no pink remaining, approximately 5 minutes more. Transfer to a plate and set aside.
- Caramelize the Brussels Sprouts:
- Add avocado oil to the same skillet over medium-high heat. Once shimmering, add the shredded Brussels sprouts and season with salt and pepper. Allow them to cook undisturbed for 2 minutes to develop browning, then stir and continue cooking until they're soft and have caramelized edges, about 5 to 7 minutes. The caramelization is crucial for developing their natural sweetness.
- Combine and Glaze:
- Return the cooked beef to the skillet with the Brussels sprouts. Pour in the sweet chili sauce and fresh lime juice, stirring thoroughly to coat every piece with the glossy sauce. Let everything simmer together for 2 to 3 minutes so the flavors meld and the sauce slightly thickens and clings to the ingredients.
- Finish and Serve:
- Remove from heat and sprinkle with sesame seeds for a nutty finish. Serve immediately over rice or your preferred base while still hot and saucy. The contrast between the sweet sticky beef, caramelized sprouts, and fresh garnish creates the perfect bite.
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Sweet chili sauce is the secret weapon in this recipe. I discovered its versatility years ago at a Thai restaurant and now keep a bottle in my refrigerator at all times. The sticky texture creates the perfect glaze that clings to both the meat and vegetables, making each bite perfectly balanced between sweet and savory.
Make-Ahead Options
This dish works exceptionally well for meal prep. The flavors actually develop and improve overnight in the refrigerator. Simply store in airtight containers for up to 4 days. When reheating, add a splash of water to loosen the sauce if it has thickened too much. The Brussels sprouts maintain their texture surprisingly well without becoming mushy upon reheating.
Vegetable Variations
While Brussels sprouts are the star here, this versatile sauce works beautifully with other vegetables too. Broccoli florets, shredded cabbage, or bell pepper strips can substitute or complement the Brussels sprouts. For a veggie-packed version, I sometimes add grated carrots in the last few minutes of cooking. The sweet chili sauce is forgiving and complements almost any vegetable you have on hand.
Serving Suggestions
Beyond basic rice, this dish shines over so many bases. Try it with cauliflower rice for a lower-carb option, or spoon it into lettuce cups for a fresh handheld meal. For a complete Asian-inspired feast, serve alongside steamed edamame or quick cucumber pickles. My family loves it over rice noodles with extra sweet chili sauce on the side for dipping.
Brussels Sprouts Preparation Tips
The key to perfect Brussels sprouts is proper preparation. Use a food processor with the slicing blade for quickest shredding, or slice thinly with a sharp knife. Removing any tough outer leaves prevents bitterness. For the best caramelization, don't overcrowd the pan and allow them to develop brown edges before stirring. This transforms them from a vegetable many avoid to one they crave.
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Frequently Asked Questions
- → Can I use regular soy sauce instead of low sodium?
Yes, but adjust the salt to taste since regular soy sauce is saltier than low sodium soy sauce.
- → Can I replace brussels sprouts with another vegetable?
Absolutely! Broccoli, green beans, or shredded cabbage are great alternatives for brussels sprouts.
- → How spicy is this dish?
The sriracha gives a mild kick, but you can omit it if you prefer a milder flavor. The sweet chili sauce is more sweet than spicy.
- → What can I serve this dish with?
This dish pairs wonderfully with steamed rice, quinoa, or even noodles for a hearty meal.
- → Can this be made ahead of time?
Yes, you can cook the beef and brussels sprouts ahead of time and reheat them with the sauce before serving.