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If you want something punchy but fast on a weeknight, sweet chili ground beef with Brussels sprouts is my go-to. Golden Brussels get all cozy with beef and a shiny, sweet chili sauce that turns any rushed night into one that feels a bit more fun.
Honestly, I tossed this together after an exhausting day and now it’s requested nonstop at my house. My husband, who says he’s not a Brussels sprouts fan, always ends up getting more.
Tasty Ingredients
- Sesame seeds: Toasted makes them extra yummy right before you serve
- Lime juice: Freshly squeezed lifts all those flavors
- Sweet chili sauce: A sticky, tangy boost that steals the show
- Shredded Brussels sprouts: Grab the tightest, firmest ones for best caramelization
- Avocado oil: Handles high heat nicely, keeps the taste clean
- Sriracha: Totally up to you but adds a manageable kick without stealing all the sweetness
- Low sodium soy sauce: Loads of umami, not overly salty
- Green onions: Thinly sliced for a fresh crunch and gentle sharpness
- Kosher salt and black pepper: Toss some in at every step for layered flavor
- Garlic powder: Savory, mellow, and no need to chop or peel
- Lean ground beef: Try to get a quality lean mix for a nicer bite and less grease
Simple Steps
- Serve and Garnish:
- Spoon everything up while it’s hot. Sprinkle on sesame seeds for crunch. It’s awesome solo but also delicious on rice or quinoa.
- Finish With Sauce:
- Slide the beef back in with the Brussels, then pour over chili sauce and squeeze lime. Give everything a good toss so every bit is saucy. Taste and see if it needs a little extra seasoning.
- Caramelize the Brussels:
- Pour avocado oil in your still-hot pan, then dump in the shredded sprouts. A little salt and pepper helps. Let them cook, stirring just now and then, so some bits get golden—about four to seven minutes.
- Season the Beef:
- Layer in green onions and sprinkle in garlic powder, salt, black pepper, soy, and sriracha if you’re using. Stir the beef so it soaks up all the flavors. Once done, scoop the mixture out but leave behind those tasty caramelized bits in the pan.
- Brown the Beef:
- Heat your skillet to medium and toss the beef in. Break it up with a spoon or chopper and cook, stirring, until the beef turns brown and some crispy bits show up, about eight minutes.
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It’s the sweet chili sauce that always gets people excited. My sister never even touched Brussels sprouts until I made this on a Sunday. She went back for thirds, which still cracks me up.
Save & Reheat
Store extras in a tightly closed container in the fridge for up to three days. For reheating, let it warm up gently in a skillet over low—this keeps the sprouts from turning mushy and the sauce sticky. Freezing is kind of hit or miss since Brussels sprouts can get watery, but if you want to try, make sure it’s cooled first and thaw fully before warming up again.
Swapping Ingredients
- Want it lighter? Switch in ground chicken or turkey instead of beef
- Going gluten free? Coconut aminos step in for soy sauce
- No Brussels? Shredded cabbage browns fast and still tastes awesome
- If you’re out of sweet chili sauce, mix sriracha with honey for a super quick substitute
Ways to Eat
I love it scooped over jasmine rice, but brown rice is tasty too. If you want, pile it into lettuce cups for a fun, hands-on bite. Cold cucumber salad or pickled radish on the side cools everything down perfectly.
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Inspiration
This meal gives you an American-style spin on Asian flavors—think sweet chili, soy, and a hint of heat. You won’t find beef and Brussels cooked up quite this way in any traditional Asian kitchen, but the flavors are a friendly mashup that feels warm and a little adventurous.
Frequently Asked Questions
- → Can I use frozen Brussels sprouts?
You can, but thaw and dry them well ahead of time. Expect them to have extra water, so just cook them a few more minutes to brown.
- → What can I substitute for sweet chili sauce?
Whisk up some honey, a squirt of sriracha, plus a splash of vinegar, and you’ve got a simple swap. Taste and tweak the sweet and heat how you want.
- → Is this dish suitable for meal prep?
For sure! Pop leftovers in the fridge—airtight, please. Use within three days and just warm gently to serve.
- → How can I make this dish spicier?
Crank up the sriracha in the beef or throw in red pepper flakes. You can turn up the fire pretty easily.
- → Can I serve this without rice?
Yep! It's great over grains like quinoa, or with cauliflower rice—or grab a spoon and eat it right from the pan.
- → Is ground turkey an acceptable swap for beef?
Absolutely, ground turkey soaks up the flavors just as well. You might want a bit more seasoning since it’s milder.