Ground Beef and Brussels Sprouts

Ground Beef and Brussels Sprouts arrives as a refined weeknight dish that balances rustic comfort with polished flavors. The caramelized Brussels sprouts provide a crisp, nutty contrast to savory, browned ground beef. Bright aromatics and a glossy pan sauce lift the plate beyond the everyday. If you enjoy vibrant skillet meals with clean technique, explore a similar Asian-inspired profile here: Healthy Chinese Ground Beef and Cabbage Stir-Fry.

Why Make This Recipe

• Effortless Yet Elegant: One-pan cooking with restaurant-quality finishes.
• Minimal Ingredients: Pantry-forward components that still deliver depth.
• Impressive Flavor: Maillard-browned beef, caramelized sprouts, and a tangy soy glaze.

This version elevates the ordinary by focusing on texture contrasts — crisp edges on the sprouts, tender crumbly beef — and a succinct sauce that glazes each bite. Simple finishing touches (fresh herbs, toasted seeds) provide aroma and visual polish. For a richer meat-forward inspiration, see this brisket guide: Beef Brisket — Recipes & Tips.

Ingredients

Base

• 1 lb (450 g) ground beef (80/20 for flavor) — bring to room temperature for even browning.
• 1 lb (450 g) Brussels sprouts, trimmed and halved (bite-size with flat cut for browning).
• 1 medium onion, thinly sliced.
• 2 cloves garlic, finely minced.

Sauce

• 2 tbsp soy sauce (or tamari for gluten-free).
• 1 tbsp rice vinegar (or sherry vinegar).
• 1 tbsp honey or maple syrup.
• 1 tsp toasted sesame oil.
• 1/4 cup low-sodium beef or chicken stock (warm).

Topping

• 2 tbsp olive oil or neutral oil (divided).
• 1 tbsp sesame seeds, toasted.
• 2 tbsp fresh parsley or cilantro, finely chopped.
• Salt and freshly ground black pepper to taste.

Precision notes: use fresh herbs finely chopped; warm the stock slightly; have butter at room temperature if using for finishing.

How to Make Ground Beef and Brussels Sprouts

1. Prep and heat: Pat the ground beef dry with paper towels. Heat a large heavy skillet over medium-high heat and add 1 tbsp oil until shimmering.

• Mini-tip: A hot pan encourages Maillard browning — you want a deep, nutty color on the meat.

1. Brown the beef: Add the beef in an even layer. Resist stirring for 2–3 minutes so it sears, then break into large chunks and continue until richly browned (no pink), about 6–8 minutes. Transfer beef to a bowl and season lightly with salt.

• Sensory cue: Look for deep mahogany bits on the pan base.

1. Sauté aromatics: Lower heat to medium, add remaining oil, then the onion. Cook until translucent and slightly golden, about 4 minutes. Stir in garlic and cook 30–45 seconds until fragrant.

• Mini-tip: Watch the aroma; garlic should become fragrant but not bitter.

1. Crisp the sprouts: Add Brussels sprouts cut-side down in a single layer. Leave undisturbed for 4–6 minutes until the cut surfaces caramelize to golden-brown, then toss and cook another 3–4 minutes until tender-crisp.

• Sensory cue: You want a toasted, slightly sweet aroma and a fork-tender interior with crisp edges.

1. Combine and deglaze: Return the beef to the pan. Pour in warm stock and the soy-vinegar-honey mixture. Scrape the browned bits from the pan to deglaze and bring the sauce to a glossy simmer. Cook 1–2 minutes until sauce thickens slightly and coats the meat and sprouts.

• Mini-tip: Deglazing captures concentrated flavor from the fond.

1. Finish and season: Stir in sesame oil, adjust salt and pepper. Off heat, toss with chopped herbs and a knob of room-temperature butter if desired for silkiness. Sprinkle toasted sesame seeds before serving.

• Sensory cue: The dish should glisten with a balanced sweet-savory glaze and present warm herb fragrance.

How to Serve Ground Beef and Brussels Sprouts

Plate this dish on a warm shallow bowl so the glaze pools attractively. For a refined touch, arrange sprouts on one side and crumbled beef on the other, then drizzle remaining pan sauce across the top. Garnish with finely chopped parsley or cilantro and a scattering of toasted sesame seeds. Serve with steamed jasmine rice or a simple polenta to absorb the sauce for an elegant, composed plate.

How to Store Ground Beef and Brussels Sprouts

Cool to room temperature within an hour, then transfer to an airtight container. Refrigerate for up to 3 days. To preserve crispness, keep a dry paper towel in the container to absorb excess moisture. Reheat gently in a skillet over medium heat with a splash of stock or water to revive the sauce and prevent drying. Avoid microwaving directly from cold for best texture.

Tips to Make Ground Beef and Brussels Sprouts

• Dry the meat well to encourage deep browning; moisture prevents a good sear.
• Cut sprouts uniformly so they cook evenly and brown at the same rate.
• Toast seeds and herbs briefly in the pan for amplified aroma before finishing.
• Use a splash of acid (vinegar or lemon) at the end to brighten the glaze.

Variation (if any)

• Upgrade to ground lamb for a gamier profile and finish with a yogurt drizzle for contrast.
• Add thinly sliced shiitake mushrooms and a teaspoon of fish sauce for an umami-forward twist.
• Serve over cauliflower purée or buttery mashed potatoes for a luxurious presentation.

FAQs

Can I use frozen Brussels sprouts?

Yes. Thaw and pat dry, then reduce initial cooking time slightly. Watch for extra moisture that may reduce browning.

Is it possible to make this vegetarian?

Replace ground beef with plant-based crumbles or sautéed lentils and boost umami with a tablespoon of soy paste or miso in the sauce.

How do I prevent the sprouts from becoming mushy?

Sear cut-side down without overcrowding the pan. High heat and minimal stirring produce crisp, caramelized edges.

Can I prepare this ahead for a dinner party?

You can brown the beef and par-cook the sprouts an hour ahead, then finish together in the pan to reheat and glaze just before serving.

Conclusion

This Ground Beef and Brussels Sprouts recipe marries crisp, caramelized texture with a glossy, savory-sweet glaze for a dish that reads both simple and sophisticated. Its one-pan elegance makes it suitable for weeknight refinement or a relaxed dinner party. For another take on these flavors and a helpful step-by-step, see this alternative version at Ground Beef and Brussels Sprouts – Recipe Runner. Share your photos and notes in the comments — how would you make this dish your own?

Ground Beef and Brussels Sprouts

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A refined weeknight dish that balances rustic comfort with polished flavors, featuring caramelized Brussels sprouts and savory ground beef.

---

Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef (80/20 for flavor)
• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 1 medium onion, thinly sliced
• 2 cloves garlic, finely minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar (or sherry vinegar)
• 1 tbsp honey or maple syrup
• 1 tsp toasted sesame oil
• 1/4 cup low-sodium beef or chicken stock (warm)
• 2 tbsp olive oil or neutral oil (divided)
• 1 tbsp sesame seeds, toasted
• 2 tbsp fresh parsley or cilantro, finely chopped
• Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the ground beef dry with paper towels. Heat a large heavy skillet over medium-high heat and add 1 tbsp oil until shimmering.
2. Add the beef in an even layer, sear without stirring for 2–3 minutes, then break into chunks and cook for 6–8 minutes until richly browned. Transfer to a bowl and season lightly with salt.
3. Lower the heat to medium, add remaining oil, then the onion. Cook until translucent and slightly golden, about 4 minutes. Stir in garlic and cook for 30–45 seconds until fragrant.
4. Add Brussels sprouts cut-side down in a single layer. Leave undisturbed for 4–6 minutes until the cut surfaces caramelize, then toss and cook another 3–4 minutes.
5. Return the beef to the pan. Pour in warm stock and soy-vinegar-honey mixture. Deglaze the pan and simmer for 1–2 minutes until the sauce thickens slightly.
6. Stir in sesame oil, adjust salt and pepper. Off heat, toss with herbs and a knob of room-temperature butter if desired. Sprinkle with toasted sesame seeds before serving.

Notes

Use fresh herbs finely chopped. Warm stock slightly for better integration. Adjust seasoning to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg