Ingredients
Beef Mixture
- 1 pound lean ground beef
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup thinly sliced green onions
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sriracha (optional)
Vegetables and Sauce
- 1 tablespoon avocado oil
- 1 pound shredded Brussels sprouts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup sweet chili sauce
- Juice of 1/2 lime
- Sesame seeds for garnish (optional)
Instructions
- Cook the ground beef: Add the ground beef to a large skillet and crumble it as it cooks. Mix in the green onions and season with kosher salt, freshly ground black pepper, garlic powder, sriracha (if using), and soy sauce. Cook until the beef is thoroughly cooked through, then remove it from the skillet and set aside on a plate.
- Sauté the Brussels sprouts: Add one tablespoon of avocado oil to the skillet. Toss in the shredded Brussels sprouts, season with kosher salt and freshly ground black pepper, and sauté them over medium heat until they become soft and caramelized, about 8-10 minutes.
- Combine beef and sprouts: Return the cooked ground beef to the skillet with the Brussels sprouts. Pour in the sweet chili sauce and fresh lime juice. Stir everything together well so that the beef and sprouts are evenly coated in the sauce and heated through.
- Serve and garnish: Transfer to serving plates, garnish with sesame seeds if desired, and serve hot with rice or your preferred side.
Notes
- For a spicier dish, increase the amount of sriracha or add red pepper flakes.
- Shredding Brussels sprouts can be done using a food processor or a sharp knife.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep it low carb, serve without rice or substitute with cauliflower rice.
- Sesame seeds not only add flavor but also provide a nice crunch as garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
