Description
This Ground Beef and Brussels Sprouts skillet is a quick, one-pan dinner packed with sweet, spicy, and savory flavor. Perfect for busy weeknights, it’s ready in under 30 minutes and pairs beautifully with rice, noodles, or cauliflower rice for a low-carb option.
Ingredients
1 lb lean ground beef
12 oz shredded Brussels sprouts (or halved fresh)
4 green onions, chopped
1 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tsp garlic powder (or 1 clove minced garlic)
1–2 tsp sriracha (optional, for spice)
2 tbsp sweet chili sauce
1 tbsp oil (for sautéing)
1 lime, juiced
Salt and pepper, to taste
Sesame seeds (optional, for garnish)
Instructions
In a large skillet over medium heat, add the ground beef and break it up as it cooks.
Stir in green onions, garlic powder, soy sauce, sriracha (if using), and season with salt and pepper. Cook until the beef is browned and fully cooked. Remove from skillet and set aside.
Add oil to the same skillet, then toss in the Brussels sprouts. Season lightly with salt and pepper. Sauté until they’re soft and caramelized, about 6–8 minutes.
Return the beef to the skillet and stir in the sweet chili sauce and lime juice. Toss everything together until heated through and coated.
Serve hot over rice, quinoa, noodles, or cauliflower rice. Sprinkle with sesame seeds if desired.
Notes
Use pre-shredded Brussels sprouts to save time.
Add extra sriracha or red pepper flakes if you love heat.
Store leftovers in an airtight container for up to 3 days.
Great for meal prep or lunch bowls!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg