Ground Beef and Brussels Sprouts

Ground beef and brussels sprouts come together in this sweet chili skillet dinner that’s packed with bold Asian-inspired flavors. I love how this one-pan meal balances savory ground beef with caramelized brussels sprouts, all coated in a tangy-sweet sauce. It’s become my go-to recipe when I need something satisfying but don’t want to spend all evening in the kitchen.

I still remember the first time I made this dish on a busy weeknight when I was craving takeout but wanted something healthier. The sweet chili sauce adds incredible depth without requiring a long ingredient list, and the brussels sprouts get these golden crispy edges when you sauté them just right. What makes this ground beef and brussels sprouts recipe so practical is that it comes together in about 30 minutes with minimal prep work. If you grab a bag of pre-shredded brussels sprouts, you’re basically just browning beef and tossing everything together. The combination of sweet chili sauce with soy sauce and lime creates layers of flavor that taste way more complex than the effort required.

What You’ll Need for This Brussels Sprouts Skillet

Before you start cooking this ground beef and brussels sprouts recipe, I always recommend gathering everything in one spot. My trick is to use lean ground beef (90/10 or 93/7) so you don’t end up with a greasy skillet, and grab pre-shredded brussels sprouts to cut your prep time in half.

• 1 pound lean ground beef
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste
• 1/3 cup thinly sliced green onions
• 2 tablespoons low sodium soy sauce (I prefer low sodium so you can control the saltiness)
• 1 teaspoon sriracha (optional, but I highly recommend it for a little heat)
• 1 tablespoon avocado oil
• 1 pound shredded brussels sprouts
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup sweet chili sauce (this is the star ingredient)
• Juice of half a lime
• Sesame seeds for garnish (optional)

Step-by-Step Cooking Instructions

I prefer cooking the beef and brussels sprouts separately so each gets the right texture, then combining them at the end with the sauce for maximum flavor.

Step 1: Add the ground beef to a 12-inch skillet over medium-high heat and use a wooden spoon or spatula to crumble it into small pieces. Toss in the sliced green onions, then season everything with salt, pepper, garlic powder, sriracha (if using), and soy sauce. Cook for 6-8 minutes, stirring occasionally, until the beef is fully browned with no pink remaining and some pieces have nice caramelized edges. Transfer the cooked beef to a plate and set aside.

Step 2: Without wiping the skillet, add 1 tablespoon of avocado oil and let it heat for about 30 seconds over medium-high heat. Add the shredded brussels sprouts and season with salt and pepper. Spread them out in an even layer and let them sit undisturbed for 2-3 minutes so they get those golden, caramelized edges. Then stir and continue cooking for another 5-7 minutes until they’re tender with dark brown spots. Worth noting – don’t overcrowd the pan or they’ll steam instead of caramelize.

Step 3: Return the cooked ground beef to the skillet with the brussels sprouts. Pour in the sweet chili sauce and squeeze the lime juice over everything. Stir well to coat all the beef and brussels sprouts in the sauce, cooking for another 1-2 minutes until everything is heated through and glossy. The sauce should cling to the beef and vegetables beautifully.

Step 4: Remove from heat, sprinkle with sesame seeds if desired, and serve immediately. I recommend tasting and adjusting seasoning with a pinch more salt or an extra squeeze of lime if needed.

Perfect Pairings for Sweet Chili Beef and Brussels Sprouts

This ground beef and brussels sprouts dish is incredibly versatile when it comes to serving options, with flavors that complement both Asian-inspired and simple neutral bases.

White or Brown Rice: The fluffy rice soaks up all that sweet chili sauce perfectly, making every bite satisfying. Brown rice adds a nutty flavor and extra fiber.

Cauliflower Rice: For a low-carb option, cauliflower rice keeps the meal light while still providing a base to catch all the delicious sauce from the beef and brussels sprouts.

Quinoa: This protein-packed grain adds a slight crunch and makes the meal even more filling. The earthy flavor of quinoa pairs beautifully with the sweet and savory sauce.

Rice Noodles or Ramen: Toss your ground beef and brussels sprouts with cooked noodles for a heartier, more Asian-inspired bowl. The noodles add a chewy texture that contrasts nicely with the tender beef.

Cucumber Avocado Salad: The cool, crisp freshness of cucumber and creamy avocado cuts through the richness of the sweet chili beef, creating a well-rounded plate.

More Hearty Dinner Recipes You’ll Love

This ground beef and brussels sprouts skillet pairs wonderfully with other satisfying one-pan meals that bring bold flavors to your weeknight table. For another quick Asian-inspired option, try the Potsticker Stir Fry which delivers similar sweet and savory notes in under 30 minutes.

When you’re craving more ground beef dinners with international flair, the Korean Pot Roast offers deep, complex flavors perfect for meal prep, while the Steak and Queso Rice brings Tex-Mex comfort to your dinner rotation. For lighter protein-packed bowls, the Ground Turkey Rice Bowls provide customizable toppings and fresh vegetables that complement this brussels sprouts recipe beautifully.

How to Store and Reheat Leftovers

This ground beef and brussels sprouts recipe stores beautifully in the refrigerator for meal prep. I recommend transferring cooled leftovers to an airtight container within 2 hours of cooking, where they’ll stay fresh for up to 4 days.

When you’re ready to enjoy your leftovers, the microwave works great. Just reheat individual portions for 30-60 seconds, stirring halfway through, until heated completely. You can also reheat it in a skillet over medium heat for 3-4 minutes, stirring occasionally, which helps the brussels sprouts crisp up again slightly.

I’ve found that freezing this dish isn’t ideal because brussels sprouts become mushy and lose their texture after thawing. The beef freezes fine, but the vegetables really suffer, so it’s best enjoyed fresh or within those 4 days of refrigeration.

Common Questions About This Recipe

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