Sweet Chili Beef Brussels Sprouts

This hearty ground beef and Brussels sprouts skillet has become my go-to weeknight dinner when I need something flavorful and satisfying without spending hours in the kitchen. The combination of savory beef with slightly caramelized sprouts, all coated in sweet chili sauce, creates an irresistible balance that even veggie-hesitant family members love.

I first created this recipe when trying to use up some Brussels sprouts from our CSA box. My husband, who typically avoids anything resembling cabbage, finished his entire plate and asked for seconds. Now it's in our regular rotation for busy weeknights.

Ingredients

• Ground beef lean 93% ground beef provides protein without excess fat
• Garlic powder adds depth without the work of mincing fresh garlic
• Green onions provides mild onion flavor and bright color
• Low sodium soy sauce adds umami depth without making the dish too salty
• Sriracha optional but adds a perfect kick of heat
• Avocado oil high heat oil that doesn't impart strong flavor
• Brussels sprouts the star vegetable that caramelizes beautifully
• Sweet chili sauce the perfect balance of sweet and spicy that brings everything together
• Lime juice brightens all the flavors and cuts through richness
• Sesame seeds adds subtle texture and visual appeal

Step-by-Step Instructions

Brown the Beef

Add ground beef to a large skillet over medium heat and begin breaking it apart with a meat chopper or wooden spoon. When partially browned, mix in the green onions, garlic powder, salt, pepper, sriracha if using, and soy sauce. Continue cooking until beef is completely browned with no pink remaining, about 5-7 minutes. Transfer to a plate and set aside.

Caramelize the Brussels Sprouts

In the same skillet, add the avocado oil and heat until shimmering. Add the shredded Brussels sprouts, season with salt and pepper, and spread in an even layer. Let them cook undisturbed for 2-3 minutes to begin caramelization, then stir and continue cooking until softened and golden brown in spots, about 5-7 minutes total. The caramelization is crucial for developing sweet, nutty flavors.

Combine and Finish

Return the cooked beef to the skillet with the Brussels sprouts. Pour in the sweet chili sauce and fresh lime juice, stirring everything together until well combined and heated through, about 2-3 minutes. Make sure each piece gets coated in the glossy sauce for maximum flavor impact.

Garnish and Serve

Sprinkle with sesame seeds if desired, adding a final touch of texture and visual appeal before serving. Portion into bowls over rice or your preferred base.

Bookmark

The sweet chili sauce is truly the secret ingredient that transforms this dish. I discovered this combination after experimenting with different Asian-inspired sauces, and the sweet-spicy balance it brings to the beef and slightly bitter Brussels sprouts creates magic. My teenage son who normally picks around vegetables now requests this regularly.

Make-Ahead Options

This dish reheats beautifully, making it perfect for meal prep. Prepare the entire recipe, then portion into microwave-safe containers. It will keep in the refrigerator for 3-4 days. When reheating, add a tablespoon of water before microwaving to maintain moisture. The flavors actually develop more complexity after a day in the refrigerator.

Vegetable Variations

While Brussels sprouts are the star here, this recipe works wonderfully with other cruciferous vegetables. Try using shredded cabbage, broccoli slaw, or thinly sliced kale instead. For a colorful variation, mix in some shredded carrots along with the Brussels sprouts. The cooking technique remains the same regardless of which vegetable you choose, just adjust the cooking time slightly depending on the vegetable's density.

Serving Suggestions

This versatile dish can be served multiple ways. For a lower carb option, serve over cauliflower rice. For a more traditional approach, steamed jasmine or brown rice makes an excellent base. You can also serve it in lettuce cups for a fun hand-held option. For additional texture, consider topping with crushed peanuts or crispy fried shallots just before serving.

Recipe Q&A

→ Can I substitute the ground beef with another protein?

Absolutely! This dish works well with ground turkey, chicken, or pork. For a vegetarian option, try using crumbled tofu or tempeh instead. Just adjust cooking times accordingly as these proteins may cook faster than beef.

→ How do I shred brussels sprouts?

You can shred brussels sprouts by trimming the stems, removing any discolored outer leaves, then thinly slicing them with a sharp knife. Alternatively, use the slicing attachment on a food processor for quicker prep. Many grocery stores also sell pre-shredded brussels sprouts to save time.

→ Is sweet chili sauce spicy?

Sweet chili sauce has a mild to moderate heat level balanced with sweetness. The spice level varies by brand, so check the label if you're sensitive to heat. You can always use less sauce or add more lime juice to reduce spiciness while maintaining flavor.

→ What can I serve with this dish besides rice?

This versatile dish pairs well with many sides. Try serving over cauliflower rice, quinoa, or noodles. It also works well with roasted sweet potatoes, in lettuce wraps, or simply on its own for a lower-carb option.

→ Can I make this dish ahead of time?

Yes! This dish reheats beautifully, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or in a skillet over medium heat until warmed through.

→ How can I make this dish less sweet?

To reduce sweetness, use less sweet chili sauce and increase the amount of lime juice and soy sauce. You could also add more sriracha or red pepper flakes to shift the flavor profile toward spicy rather than sweet.