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Sweet chili ground beef and Brussels sprouts is my favorite weeknight answer when I want something bold but quick. A pile of caramelized Brussels soaking up savory ground beef and a glossy sweet chili glaze means dinner feels a little special even on busy nights.
I first threw this together after a long workday and now it is a top request at our house. Even my husband who always claims not to love Brussels sprouts asks for seconds every time.
Ingredients
- Lean ground beef: choose a high-quality lean beef for less grease and a nicer texture
- Garlic powder: brings mellow savory notes without overpowering fresh garlic
- Kosher salt and freshly ground black pepper: season every layer with intention
- Green onions: sliced thin for a bright crunch and a mild sharpness
- Low sodium soy sauce: adds deep umami and prevents the dish from becoming too salty
- Sriracha: optional for a controlled kick of heat that will not overpower the sweet flavors
- Avocado oil: great for high heat and a clean taste
- Shredded Brussels sprouts: pick sprouts that feel firm and tight for the sweetest caramelization
- Sweet chili sauce: a little tangy a little sticky this is what makes the dish sing
- Lime juice: fresh lime juice brightens everything
- Sesame seeds: toasted if possible for the final touch of nutty crunch
Step-by-Step Instructions
- Brown the Beef:
- Add ground beef to a large skillet over medium heat and use a meat chopper or spoon to crumble it completely. Cook while stirring until no pink remains and the beef starts to develop golden bits about eight minutes.
- Season the Beef:
- Scatter green onions over the beef and season with garlic powder salt black pepper soy sauce and sriracha if you are using it. Stir well so the beef absorbs all these seasonings. Once the mixture is cooked through transfer the beef and onions to a plate keeping as many flavorful bits in the pan as you can.
- Caramelize the Brussels:
- With the skillet still hot pour in avocado oil then right away add shredded Brussels sprouts. Sprinkle with more salt and pepper. Saute on medium-high heat four to seven minutes or until the Brussels are tender and browned on the edges. Stir occasionally but let them sit for a minute at a time to get golden.
- Finish With Sauce:
- Return the cooked beef to the skillet with the Brussels. Pour over the sweet chili sauce and squeeze in the fresh lime juice. Toss everything together so the sauce coats every bite. Taste and adjust seasoning if needed.
- Serve and Garnish:
- Serve hot straight out of the skillet. For a finishing touch scatter sesame seeds over the top. This dish shines by itself but is amazing served over steamed rice or quinoa.
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Sweet chili sauce is the ingredient that brings everyone to the table. My sister never ate sprouts until the first time I made this dish for a Sunday family lunch. Seeing her go back for thirds still makes me laugh.
Storage Tips
Leftovers keep well for up to three days in a sealed container in the fridge. Warm it gently in a skillet over low heat so the sauce stays sticky and the sprouts do not get soggy. This is not my favorite for freezing since Brussels sprouts can release water and change texture but if you must freeze let it cool first and thaw overnight before reheating.
Ingredient Substitutions
- Swap ground turkey or chicken for the beef if you like it lighter
- Coconut aminos make a good soy sauce swap if you are gluten free
- If Brussels sprouts are not available shredded cabbage works surprisingly well and will caramelize quickly too
- Sweet chili sauce from the Asian aisle is best but you can stir together some sriracha and honey if you are in a pinch
Serving Suggestions
My favorite way is over a bed of warm jasmine rice but it is also great with brown rice or even tucked into lettuce cups for a hands on meal. Add a crisp cucumber salad or some pickled radishes on the side for a cool refreshing bite.
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Cultural Context
This dish is a fun American twist on flavors found in Asian home kitchens sweet chili sauce soy sauce and a bit of heat. While you would not see beef and Brussels sprouts exactly like this in a traditional Asian meal this recipe brings those flavors together in a way that feels comforting and new.
Frequently Asked Questions
- → Can I use frozen Brussels sprouts?
Frozen Brussels sprouts can be used, but it's best to thaw and drain them thoroughly first. They may release extra moisture, so sauté a bit longer for caramelization.
- → What can I substitute for sweet chili sauce?
You can make a quick alternative by mixing honey, a dash of sriracha, and a splash of vinegar. Adjust sweetness and heat to your liking.
- → Is this dish suitable for meal prep?
Yes, it keeps well in the fridge for up to three days. Store in an airtight container and reheat gently before serving.
- → How can I make this dish spicier?
Add more sriracha or a pinch of crushed red pepper when cooking the beef for an extra kick of heat.
- → Can I serve this without rice?
Absolutely! Try it with quinoa, cauliflower rice, or enjoy as a standalone skillet meal for fewer carbs.
- → Is ground turkey an acceptable swap for beef?
Ground turkey works well and takes on the flavors beautifully. Adjust seasonings if needed for a milder protein.