Ground Beef and Brussels Sprouts Stir-Fry with Sweet Chili and Lime Recipe
This Ground Beef and Brussels Sprouts recipe is a flavorful and healthy one-pan dish combining lean ground beef with caramelized shredded Brussels sprouts, seasoned with garlic, soy sauce, and a tangy sweet chili and lime sauce. Perfect for a quick weeknight dinner, it’s savory, slightly spicy, and packed with vibrant textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
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
- 1 tablespoon avocado oil
- 1 pound shredded Brussels sprouts
- Kosher salt and freshly ground black pepper, to taste
Sauce & Garnish
- 1/2 cup sweet chili sauce
- Juice of 1/2 a lime
- Sesame seeds, for garnish (optional)
Instructions
- Cook the ground beef: Add the lean ground beef to a large skillet, crumbling it as it cooks. Mix in the thinly sliced green onions, and season with garlic powder, kosher salt, freshly ground black pepper, sriracha (if using), and low sodium soy sauce. Cook until the beef is browned and cooked through. Remove the beef from the skillet and transfer to a plate.
- Sauté the Brussels sprouts: Pour a tablespoon of avocado oil into the same skillet, then add the shredded Brussels sprouts. Season with kosher salt and freshly ground black pepper. Sauté on medium heat, stirring occasionally, until the sprouts are soft and caramelized, taking about 8 to 10 minutes.
- Combine and coat: Return the cooked ground beef to the skillet with the Brussels sprouts. Pour in the sweet chili sauce and lime juice. Stir well to evenly coat the mixture in the sauce and heat through for 1-2 minutes.
- Garnish and serve: Remove from heat and sprinkle with sesame seeds if desired. Serve immediately over steamed rice or your preferred side.
Notes
- For a spicier dish, increase the amount of sriracha or add red pepper flakes.
- Using shredded Brussels sprouts ensures quicker cooking and better caramelization.
- Avocado oil is used here for its high smoke point and mild flavor, but you can substitute with other neutral oils.
- This dish pairs well with jasmine rice, quinoa, or cauliflower rice for a low-carb option.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
