Ingredients
1 lb ground beef (lean, preferably 85/15)
1 lb Brussels sprouts (halved)
1 tbsp sesame oil or avocado oil
2 cloves garlic, minced
1 tsp fresh grated ginger (or ½ tsp ground ginger)
3 tbsp soy sauce or coconut aminos
1 tbsp sriracha (or more, to taste)
1 tbsp rice vinegar
1 tbsp honey (optional for sweet-spicy balance)
Salt & pepper to taste
Sesame seeds for garnish (optional)
Instructions
1. Crisp the sprouts
Heat sesame oil in a large skillet over medium-high.
Place Brussels sprouts cut side down.
Let them brown undisturbed for 3–4 mins. Stir and cook another 4–5 mins until golden and softened. Remove from pan.
2. Cook the beef
In the same skillet, add ground beef.
Break it up and brown until no pink remains (6–8 mins).
Drain excess fat if needed.
3. Add flavor
Stir in garlic and ginger. Cook for 30 seconds.
4. Toss it all together
Add Brussels sprouts back in.
Pour in soy sauce, sriracha, rice vinegar, and honey.
Toss well and cook for 2–3 minutes to soak up the sauce.
5. Finish & serve
Garnish with sesame seeds. Serve hot as-is or over cauliflower rice, brown rice, or quinoa.
Extra Tips
Make it sweeter: Add a splash of orange juice or maple syrup instead of honey.
Make it even leaner: Use ground turkey or chicken.
Want it saucier? Double the sauce ingredients and simmer a little longer.
Kids or spice-sensitive? Reduce sriracha to ½ tsp or swap with sweet chili sauce.
Macros (Approx. per serving if divided into 4 portions):
Calories: 330
Protein: 26g
Carbs: 10g
Fat: 20g
Fiber: 4g
