why make this recipe
Ground Beef and Brussels Sprouts is a quick, nutritious, and flavorful meal. It takes only 30 minutes to prepare, making it a perfect choice for busy weeknights. Packed with protein from the ground beef and vitamins from the Brussels sprouts, this dish provides a well-rounded meal. Plus, it’s adjustable to fit your taste with optional ingredients like Sriracha for spice or different sauces for added flavor.
how to make Ground Beef and Brussels Sprouts
Ingredients:
- 500 g lean ground beef
- 1 tsp garlic powder
- 1 tsp kosher salt (to taste)
- 1 tsp pepper (to taste)
- 2 green onions (can be replaced with shallots)
- 3 tbsp low-sodium soy sauce (for gluten-free option, use gluten-free tamari)
- 1 tbsp Sriracha (optional, for heat)
- 2 tbsp avocado oil (can be replaced with canola oil)
- 300 g shredded Brussels sprouts (or halved Brussels sprouts)
- 4 tbsp sweet sauce (your favorite brand)
- 1 tbsp lime juice (fresh juice is best)
- 1 tbsp sesame seeds (optional, for garnish)
Directions:
- In a large skillet, heat the avocado oil over medium heat.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula.
- Stir in the garlic powder, kosher salt, and pepper. Cook for 1-2 minutes.
- Add the shredded Brussels sprouts and cook for another 5 minutes, stirring occasionally.
- Mix in the green onions, soy sauce, Sriracha (if using), sweet sauce, and lime juice. Stir well and cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and sprinkle with sesame seeds if desired.
how to serve Ground Beef and Brussels Sprouts
Serve the Ground Beef and Brussels Sprouts hot straight from the skillet. It pairs well with rice, quinoa, or on its own as a low-carb meal. Feel free to garnish with extra green onions or sesame seeds for added crunch.
how to store Ground Beef and Brussels Sprouts
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.
tips to make Ground Beef and Brussels Sprouts
- For added flavor, consider marinating the ground beef in soy sauce and garlic for about 30 minutes before cooking.
- Make sure to not overcook the Brussels sprouts to keep their crunch.
- For a lower-calorie option, use leaner ground beef or turkey.
variation
You can add other vegetables to this dish, like bell peppers or carrots, for more nutrition and flavor. You can also swap the sweet sauce with teriyaki sauce for a different taste.
FAQs
Can I use frozen Brussels sprouts?
Yes, you can use frozen Brussels sprouts, but they may require a longer cooking time.
Is this recipe gluten-free?
Yes, just use gluten-free soy sauce or tamari to make it gluten-free.
Can I make this vegetarian?
Absolutely! You can replace the ground beef with crumbled tofu or a meat substitute and adjust the cooking time accordingly.
Ground Beef and Brussels Sprouts
Ingredients
Main Ingredients
- 500 g lean ground beef
- 300 g shredded Brussels sprouts or halved Brussels sprouts
- 2 green onions can be replaced with shallots
- 1 tbsp avocado oil can be replaced with canola oil
Seasonings and Sauces
- 1 tsp garlic powder
- 1 tsp kosher salt to taste
- 1 tsp pepper to taste
- 3 tbsp low-sodium soy sauce for gluten-free option, use gluten-free tamari
- 1 tbsp Sriracha optional, for heat
- 4 tbsp sweet sauce your favorite brand
- 1 tbsp lime juice fresh juice is best
- 1 tbsp sesame seeds optional, for garnish
Instructions
Cooking
- In a large skillet, heat the avocado oil over medium heat.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula.
- Stir in the garlic powder, kosher salt, and pepper. Cook for 1-2 minutes.
- Add the shredded Brussels sprouts and cook for another 5 minutes, stirring occasionally.
- Mix in the green onions, soy sauce, Sriracha (if using), sweet sauce, and lime juice. Stir well and cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and sprinkle with sesame seeds if desired.