Save Sweet chili ground beef and Brussels sprouts is my go-to when I crave a fast yet flavor-packed dinner. This skillet meal unites the savory heartiness of beef, the crisp bite of Brussels sprouts, and a glossy sweet chili glaze. It is on the table in thirty minutes and always disappears fast.
The first time I made this on a rushed Monday night, my family could not stop talking about the sauce. Now it is one of our most frequent repeat dinners.
Ingredients
- Lean ground beef: Gives hearty protein and cooks quickly Choose beef with a little fat for flavor but not too much so the dish is not greasy
- Thinly sliced green onions: Add freshness and color Look for bright green tops with no wilting
- Low sodium soy sauce: Delivers umami Use tamari or coconut aminos if gluten free
- Sriracha (optional): For gentle heat A little goes a long way
- Avocado oil: Has a high smoke point for stir frying Neutral oils also work
- Shredded Brussels sprouts: Roast quickly and get deliciously caramelized Choose firm sprouts and slice thin for best results
- Sweet chili sauce: Brings the classic balance of tangy and sweet Opt for authentic Thai brands if you can
- Lime juice: Brightens everything Fresh is best but bottled will work in a pinch
- Kosher salt and cracked black pepper: Heighten all the flavors Taste as you go so it is not too salty
- Sesame seeds: Give final crunch and a little pop of nutty flavor Toast them for extra aroma
Instructions
- Brown the Beef and Build the Flavor:
- Start by crumbling the ground beef in a large skillet over medium heat Let it render fat and begin to brown After four minutes add sliced green onions along with pinches of garlic powder kosher salt cracked pepper soy sauce and a swirl of sriracha for heat Keep stirring and let it cook through The beef should have little crispy bits and the onions should go soft and fragrant Remove the mixture to a plate using a slotted spoon so you keep a bit of delicious fat behind for the sprouts
- Sauté and Caramelize the Brussels Sprouts:
- Pour the oil into the same skillet and let it heat up over medium high Scatter all the shredded Brussels sprouts across the hot surface Sprinkle with more salt and black pepper Let them sit undisturbed for two minutes so the bottoms can pick up caramelized bits Stir often after that Cook for seven to eight minutes until most pieces look golden with a few crispy edges The shreds should be soft but still a little crisp
- Combine and Glaze Everything:
- Return all the cooked beef and green onions to the pan with the Brussels sprouts Add the sweet chili sauce and squeeze half a lime across the top Heat over medium and stir well so everything is glossy and coated Let it bubble just for two minutes so the flavors come together Taste and add more lime if you love it tangy
- Serve and Garnish:
- Dish everything up right away over fluffy rice or your favorite grain Sprinkle sesame seeds over for crunch If you have extra green onions or even fresh herbs like cilantro add those too
Save Brussels sprouts are my favorite for their leafy crunch and flavor boost I still remember how my mom used to bribe us to eat our greens but with this sweet chili glaze my kids do not need convincing There was one night when we made it together and even my pickiest little one asked for seconds
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Reheat gently in a nonstick skillet to keep the sprouts crisp or in a microwave if you are short on time If freezing allow the dish to cool completely and pack in freezer safe bags It will last about two months Thaw overnight and reheat with a dash of extra lime juice
Ingredient Substitutions
Ground turkey or chicken can replace beef for a lighter flavor Soy curls or firm tofu make this vegetarian if you skip the beef You can swap Brussels sprouts for finely shredded cabbage or broccoli slaw if needed Coconut aminos can stand in for soy sauce and chili garlic sauce works if you are out of sweet chili sauce
Serving Suggestions
Spoon over jasmine or brown rice Try it over cooked rice noodles for a pad Thai inspired twist Wrap the filling in butter lettuce leaves for a low carb option For an extra colorful spread top with fresh cucumber matchsticks or a sprinkle of chopped peanuts
Save Every bite is savory sweet with a little tang It keeps well for leftovers so make extra and enjoy all week
Recipe FAQ Section
- → How do I avoid soggy brussels sprouts?
Sauté brussels sprouts on high heat, stirring occasionally, until they are golden and caramelized for best texture.
- → Can I use frozen brussels sprouts?
Yes, but thaw and dry them well before cooking to prevent excess moisture and achieve a better sear.
- → Is there a substitute for sweet chili sauce?
Combine a bit of honey, vinegar, and chili flakes as a quick substitute for store-bought sweet chili sauce.
- → What sides pair well with this dish?
Steamed rice, cauliflower rice, or rice noodles complement the sweet and savory flavors perfectly.
- → Can the ground beef be replaced with another protein?
Yes, ground turkey, chicken, or even crumbled tofu work well for different dietary needs and flavors.
- → How spicy is this dish?
The level of spice depends on the amount of sriracha added; omit or adjust to taste for a milder version.