Description
This Ground Beef and Brussels Sprouts stir-fry is a quick and flavorful dish combining lean ground beef with caramelized shredded Brussels sprouts, enhanced by a savory soy-sriracha sauce and a hint of lime. Perfect for a nutritious weeknight dinner, it offers a balanced mix of protein and vegetables with a touch of sweetness and spice.
Ingredients
Scale
Beef Mixture
- 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
- 1 teaspoon sriracha (optional)
Vegetables and Sauce
- 1 tablespoon avocado oil
- 1 pound shredded Brussels sprouts
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup sweet chili sauce
- 1/2 of a lime, juiced
- Sesame seeds for garnish (optional)
Instructions
- Cook the Ground Beef: Add the ground beef to a large skillet and crumble it into pieces. Stir in the green onions, then season with kosher salt, freshly ground black pepper, garlic powder, soy sauce, and optional sriracha. Continue cooking over medium heat until the beef is fully cooked through and no longer pink. Remove the cooked beef from the skillet and set aside on a plate.
- Sauté the Brussels Sprouts: In the same skillet, add one tablespoon of avocado oil. Add the shredded Brussels sprouts and season with kosher salt and pepper. Sauté over medium heat until the Brussels sprouts are softened and caramelized, about 5-7 minutes, stirring occasionally to avoid burning.
- Combine and Sauce: Return the cooked ground beef to the skillet with the Brussels sprouts. Add the sweet chili sauce and the juice of half a lime. Stir thoroughly, ensuring everything is evenly coated with the sauce and heated through.
- Garnish and Serve: Sprinkle sesame seeds over the dish as a garnish if desired. Serve hot over cooked rice or your preferred side dish.
Notes
- You can omit the sriracha for a milder flavor or increase it for extra heat.
- Use low sodium soy sauce to control the salt content.
- Shredding Brussels sprouts thinly helps them cook faster and caramelize better.
- Serve over steamed rice, quinoa, or noodles for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: ground beef, Brussels sprouts, stir fry, quick dinner, easy weeknight meal, sweet chili sauce, low sodium soy sauce
