Name: Ground Beef and Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 pound shredded Brussels sprouts; 1/2 cup sweet chili sauce; 1/2 lime (juiced); 2 tablespoons low sodium soy sauce; 1/2 teaspoon garlic powder; 1/3 cup thinly sliced green onions; Avocado oil (to taste); Kosher salt (to taste); Freshly ground black pepper (to taste); 1 teaspoon sriracha (optional)

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I cook this meal most weeks when the evenings are full. I like that it comes together fast and that my family eats well with little fuss. Ground Beef and Brussels Sprouts became an easy go-to when I needed a quick dinner that still felt a bit fresh. It uses cheap meat and a small bag of sprouts, so it is easy to keep on hand.

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I keep the other small items like soy sauce and sweet chili sauce near the stove. I can start after work and have dinner ready in under 30 minutes. I make it in one pan for less mess. I often serve it with rice, in tacos, or over a simple salad.

This recipe pairs browned ground beef with shredded Brussels sprouts and a sweet chili glaze. The taste is mostly savory, with a mild sweet note and a bright hint of lime. People often make it on weeknights, for quick family dinners, or when they want a fast, one-pan main that still has a green side. The dish fills plates and cleans up fast. For another easy ground beef idea, try cheesy penne comfort food.

Why make this recipe

This meal saves time. It cooks fast and uses one skillet. The flavors are simple but bold: salty soy, sweet chili, and bright lime. It fits many nights — busy work nights, casual dinners, or when guests come by. The recipe is flexible. You can change spice levels or swap sauces to match what is on hand. It also stretches well for lunches the next day and helps use small bags of vegetables without waste.

How to make this recipe

Start by browning the beef so it develops good color and flavor. Then cook the shredded sprouts until soft and a bit caramelized. Mix the meat back in and add the sweet chili sauce and lime to make a sticky, tangy coating. Expect the pan to smell sweet and savory. The dish moves quickly, so have the sauce ready before you combine the meat and sprouts. Stir well so the sauce coats everything evenly.

Ingredients

1 pound lean ground beef, 1 pound shredded Brussels sprouts, 1/2 cup sweet chili sauce, 1/2 lime (juiced), 2 tablespoons low sodium soy sauce, 1/2 teaspoon garlic powder, 1/3 cup thinly sliced green onions, avocado oil, Kosher salt and freshly ground black pepper to taste, 1 teaspoon sriracha (optional). Use lean beef so the pan does not get too greasy. Shredded sprouts cook quicker and brown more evenly. Sweet chili adds a sweet-spicy glaze, and lime brings a bright finish. Low sodium soy keeps salt in check. Green onions add fresh bite at the end.

Directions

In a large skillet, brown the ground beef with garlic powder, salt, pepper, green onions, soy sauce, and sriracha (if using). Once cooked through, set aside. In the same skillet, heat avocado oil and sauté the shredded Brussels sprouts until soft and caramelized. Return the ground beef to the skillet and add sweet chili sauce and lime juice; stir to combine. Serve warm over rice or in tacos; garnish with sesame seeds if desired. Browning the beef first builds flavor. Let the sprouts get some color for sweet notes. Mix at the end so the sauce stays glossy.

How to serve this recipe

Serve this meal hot. It goes well over plain rice or with warm tortillas for tacos. A scoop over mixed greens makes a quick warm salad. For a simple plate, add a side of steamed rice and a wedge of lime. This version also works as a filling for lettuce cups or bowls with sliced avocado. Keep garnishes simple: green onions, sesame seeds, or extra lime. The dish fits weeknight dinners, casual gatherings, or packed lunches.

How to store this recipe

Cool the dish to room temperature before storing. Put it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently in a skillet or microwave until hot. If the sauce thickens after chilling, add a splash of water or a little oil while reheating to loosen it.

Tips to make this recipe

Use a wide skillet so the sprouts can brown, not steam. Break the beef into small pieces for even cooking. Taste before serving and add salt or lime to balance the sweet chili. If the sauce is too sweet, add more lime or a splash of soy. For a milder dish, skip the sriracha. For another easy ground beef weeknight idea, check easy hobo casserole. Ground Beef and Brussels Sprouts work well with small tweaks, so test a little at a time.

Variation

Swap the sweet chili for hoisin sauce and a touch of honey for a different sweet-savory note. Use ground turkey or chicken if you want a lighter meat. Add sliced mushrooms or bell peppers with the sprouts for more veg. For a spicy kick, add extra sriracha or red pepper flakes. If shredded sprouts are not available, thinly slice whole sprouts, but cook a bit longer. These swaps keep the basic method the same and change the final flavor a bit.

FAQs

Q: Can I use frozen Brussels sprouts?

A: Yes. Thaw and drain first, then sauté a bit longer to remove moisture.

Q: Is this good for meal prep?

A: Yes. It keeps well and reheats easily for lunches.

Q: Can I make it without sweet chili sauce?

A: Yes. Use a mix of ketchup and hot sauce or hoisin for a different glaze.

Q: How to make it less salty?

A: Use low sodium soy or reduce the amount and add extra lime.

Conclusion

This recipe is a simple, one-pan way to get meat and a green together fast. It cooks quickly, uses common items, and cleans up with one skillet. For a similar skillet take, see a Ground Beef and Brussels Sprouts – Recipe Runner which has a close method and notes. For a quick 20-minute version with sweet chili, check 20-Minute Sweet Chili Ground Beef and Brussels Sprouts Skillet.