Ground beef and brussels sprouts transform into a restaurant-quality skillet dinner with sweet chili sauce in just 25 minutes. I created this recipe on a Tuesday night when my family was tired of the same rotation, and the bold Asian-inspired flavors were an instant hit. The sweet and spicy glaze clings to every piece of caramelized beef and crispy brussels sprouts, creating layers of flavor that keep everyone coming back for seconds.
This has become my go-to when I want something that feels special but doesn’t require hours of prep work. The combination of tender ground beef with those golden-brown brussels sprouts creates incredible texture, and honestly, the sweet chili sauce does most of the heavy lifting for flavor. Whether you’re meal prepping lunches for the week or need a quick weeknight solution, this one-pan wonder delivers every time.
Table of Contents
Ingredients for Ground Beef and Brussels Sprouts
I always reach for lean ground beef in this recipe because it keeps the dish from becoming greasy while still delivering rich, savory flavor. The key is getting proper caramelization on both the meat and vegetables, which creates those deep, complex flavors that make this dish so satisfying.
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 (I recommend always using low sodium to control saltiness)
1 teaspoon sriracha (optional for heat)
1 tablespoon avocado oil
1 pound shredded brussels sprouts (my go-to is buying pre-shredded bags from Trader Joe’s to save 10 minutes of prep)
1/2 cup sweet chili sauce (in my experience, this is the star ingredient that brings everything together)
1/2 of a lime, freshly juiced
Sesame seeds for garnish (optional)
Step-by-Step Instructions
I recommend working in stages for this recipe, cooking the beef first and then the brussels sprouts separately. This prevents overcrowding the pan and ensures everything gets properly caramelized instead of steamed.
Step 1: Heat a large 12-inch skillet over medium-high heat. Add the ground beef and crumble it with a meat chopper or sturdy spatula as it cooks. Add the green onions, garlic powder, salt, pepper, sriracha (if using), and soy sauce. Cook for 6-8 minutes, breaking up the meat continuously, until no pink remains and the beef reaches 160°F internal temperature with nice caramelized edges. If excess grease pools in the pan, carefully drain before transferring beef to a plate.
Step 2: Keep the skillet on medium-high heat and add the avocado oil, letting it heat for 30 seconds. Add the shredded brussels sprouts and season generously with salt and pepper. Spread them in an even layer and resist stirring for 2-3 minutes to develop that golden-brown color on the bottom. Then stir and continue cooking for another 4-6 minutes until tender with crispy, caramelized edges throughout.
Step 3: Return the cooked ground beef to the skillet along with the sweet chili sauce and fresh lime juice. Stir everything together for 1-2 minutes until the sauce coats all the ingredients evenly and everything is heated through. The sauce should be glossy and clinging to the beef and vegetables.
Step 4: Remove from heat, sprinkle with sesame seeds if desired, and serve immediately. This dish is best enjoyed hot, when the brussels sprouts are still crispy and the sauce is at its most flavorful.
Perfect Pairings for Ground Beef and Brussels Sprouts
This sweet and savory skillet pairs beautifully with sides that balance the bold Asian-inspired flavors and add variety to your plate.
Steamed Jasmine Rice: The fluffy, slightly sticky texture of jasmine rice soaks up all that delicious sweet chili sauce while providing a neutral base that lets the beef and brussels sprouts shine. This is my family’s favorite way to serve it.
Korean Ground Beef Bowl: If you love these Asian flavors, try this similar ground beef recipe with gochujang sauce for another quick weeknight option.
Cucumber Avocado Salad: A cool, crisp salad with rice vinegar dressing cuts through the richness of the beef and adds refreshing contrast to the warm, caramelized vegetables.
Cauliflower Rice: For a lighter, low-carb option, cauliflower rice provides the same satisfying base without the extra calories. Try our Cilantro Lime Steak Bowls for another cauliflower rice pairing idea.
Sticky Garlic Chicken Noodles: These Asian-style noodles complement the flavor profile beautifully if you want to serve this as part of a larger spread.
Stir-Fried Bok Choy: Quick-cooked bok choy with garlic adds more greens to your plate and echoes the Asian flavor profile. For another veggie-packed option, check out our Chicken with Mixed Vegetable Stir Fry.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight, making this an excellent meal prep option. I usually portion it into individual containers right after cooking so I can grab lunch quickly throughout the week.
Reheat in the microwave for 60-90 seconds until heated through, or warm it in a skillet over medium heat for 3-4 minutes to restore some of the crispiness. I don’t recommend freezing this dish since brussels sprouts tend to become mushy after thawing, which affects the overall texture and loses that satisfying crunch.
This recipe is incredibly versatile for weeknight variety. Serve it over different grain bases throughout the week, stuff it into lettuce wraps for a fun low-carb variation, or top it with a fried egg for extra protein and richness. You can also toss it with ramen noodles for a heartier meal.
FAQs
Can I use whole brussels sprouts instead of shredded?
Yes, just halve them and increase the cooking time to 8-10 minutes. They’ll need more time to soften and caramelize compared to the shredded version, but the results are equally delicious.
What can I substitute for sweet chili sauce?
Teriyaki sauce works well as an alternative, or you can make a quick sauce with honey, soy sauce, and red pepper flakes for a similar sweet-spicy profile.
Is this recipe spicy?
The sweet chili sauce has mild heat, and the sriracha is optional. Without the sriracha, it’s family-friendly with just a hint of warmth that most people enjoy.
Conclusion
This ground beef and brussels sprouts skillet proves that healthy weeknight dinners can be both quick and incredibly flavorful. With just one pan and 25 minutes, you’ll have a satisfying meal that delivers on taste without keeping you stuck in the kitchen. Give this recipe a try tonight and discover how easy it is to bring bold, Asian-inspired flavors to your dinner table!
Ground Beef and Brussels Sprouts
Sweet chili ground beef and brussels sprouts skillet with Asian-inspired flavors, ready in 25 minutes for an easy weeknight dinner.
Kosher salt and freshly ground black pepperto taste
1/3cupgreen onionsthinly sliced
2tablespoonslow sodium soy sauce
1teaspoonsrirachaoptional
1tablespoonavocado oil
1poundshredded brussels sprouts
1/2cupsweet chili sauce
1/2limejuiced
Sesame seedsfor garnish, optional
Equipment
Large 12-inch skillet
Meat chopper or sturdy spatula
Plate
Method
Heat a large 12-inch skillet over medium-high heat. Add the ground beef and crumble it with a meat chopper or sturdy spatula as it cooks. Add the green onions, garlic powder, salt, pepper, sriracha (if using), and soy sauce. Cook for 6-8 minutes, breaking up the meat continuously, until no pink remains and the beef reaches 160°F internal temperature with nice caramelized edges. If excess grease pools in the pan, carefully drain before transferring beef to a plate.
Keep the skillet on medium-high heat and add the avocado oil, letting it heat for 30 seconds. Add the shredded brussels sprouts and season generously with salt and pepper. Spread them in an even layer and resist stirring for 2-3 minutes to develop that golden-brown color on the bottom. Then stir and continue cooking for another 4-6 minutes until tender with crispy, caramelized edges throughout.
Return the cooked ground beef to the skillet along with the sweet chili sauce and fresh lime juice. Stir everything together for 1-2 minutes until the sauce coats all the ingredients evenly and everything is heated through. The sauce should be glossy and clinging to the beef and vegetables.
Remove from heat, sprinkle with sesame seeds if desired, and serve immediately. This dish is best enjoyed hot, when the brussels sprouts are still crispy and the sauce is at its most flavorful.
Notes
Use lean ground beef to prevent the dish from getting too greasy. Buy pre-shredded brussels sprouts to save prep time. Always use low sodium soy sauce or tamari for gluten-free option. Can substitute ground turkey, chicken, bison, or venison for the beef. Store leftovers in airtight container for up to 4 days. Not recommended for freezing as brussels sprouts become mushy. For best results, use a 12-inch skillet to prevent overcrowding.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
