Sweet Chili Ground Beef and Brussels Sprouts Skillet

If you’re a fan of quick and easy meals, you’ll love this ground beef and brussels sprouts skillet. You’ll only need 4 ingredients (not counting spices) and about 20-25 minutes to have this ground beef skillet on the table. 

Every serving is packed with 27 grams of protein, 20 grams of carbs, and just 270 calories. Leaving you with plenty of room for rice, noodles, or dare I say, dessert! 

This recipe was inspired by my popular Sticky Sweet Ground Beef and Broccoli recipe. Be sure to check that out if you dig this one!

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Sweet Chili Ground Beef and Brussels Sprouts Recipe Walkthrough

I’ll quickly run you through how to make this recipe below. You’ll find a few cooking tips and ingredient modification notes included as well. 

How to Cook Ground Beef for Maximum Flavor

If you’ve tried my chipotle black bean chili, you’ve read my spiel about how important it is to get a little crust development on your meat before crumbling. The flavor is better, and the added texture goes a long way in simple dishes like this one. 

ground beef cooking in chili oil with ground ginger, black pepper, and chili powder

Here’s a handful of tips for cooking ground beef like a pro:

  • use oil, even if it’s just a tiny bit on top of the beef before adding to the skillet
  • season well and allow the spices to bloom but not burn 
  • cast iron or stainless steel > nonstick  
  • put it in the pan and leave it alone for a few minutes

For this ground beef and brussels sprouts skillet, you’ll be seasoning with ground ginger, black pepper, and chili powder. But you can use the same principles with any spice combination. Take my Nashville Hot Chicken Burgers or Hamburger Steak and Gravy recipes, for example.

How to Cook Brussels Sprouts

I used a fresh bag of washed and trimmed brussels sprouts that can be microwaved right in the bag. If you’re using 100% fresh, remove the sprouts from the stalk, wash, and add to a dish with a tablespoon of water. Cover and microwave for a few minutes until tender. 

brussels sprouts in a cast iron skillet with ground beef and sweet chili sauce

You could also use frozen brussels sprouts like in my pan roasted honey mustard brussels sprouts recipe.

And I’m not sure if you can tell from the photos, but the brussels sprouts I used were on the smaller side. If you’re using really large brussels sprouts, you might want to quarter them instead of just halving. 

Final Ground Beef and Brussels Sprouts Notes

Don’t take my cooking tips above as warnings—it’s virtually impossible to mess up this ground beef and brussels skillet. As long as you cook your beef and have tender brussels sprouts, you’ll be just fine. 

Sweet Chili Sauce

I used Trader Joe’s sweet chili sauce, but you can find this sauce in most grocery stores. Look for a Thai-style chili sauce. Or you could make your own using The Flavor Bender’s sweet chili sauce recipe.

You can also use more sweet chili sauce than the recipe calls for if you have picky eaters in the house. And feel free add it after tossing when serving.

lodge cast iron skillet with ground beef and brussels sprouts

Skillet Size

I used a 12″ cast iron skillet. If you use a smaller skillet, you may need to remove the ground beef after cooking to create space for the brussels sprouts to have enough contact with the skillet. 

You can find the cast iron skillet I use, along with all my recommended kitchen tools and products, on my Amazon storefront. It’s a great investment and you could make my skillet pizza, loaded ground beef and potatoes, pan fried chicken thighs, and more exactly how they’re meant to be made!

Ground Beef and Brussels Sprouts 

You can definitely use other ground meats like chicken or turkey. And if you’ve read this far but hate brussels sprouts, other veggies would work fine here. I mentioned my ground beef and broccoli recipe above, as an example. 

Broccoli, green beans, zucchini, bok choy, or peppers all come to mind as alternatives. 

And if you wanted to use chicken breast, check out my air fryer sweet chili chicken and brussels sprouts recipe.

Okay, that’s a wrap! If you have a question about this sweet chili ground beef skillet, leave a comment below or join my Facebook group with more than 10k healthy home cooks that would love to give you some tips! 

sweet chili ground beef and brussels sprouts in a cast iron skillet

Sweet Chili Ground Beef and Brussels Sprouts Skillet

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Seasoned ground beef and brussels sprouts cooked in chili oil and tossed in sweet chili sauce.


  • 1 lb Ground Beef, I used 96/4
  • 12 oz Brussels Sprouts*, halved
  • 1 Tbsp (16g) Chili Oil (or your choice of oil)
  • 1 tsp Ground Ginger
  • 1 tsp Chili Powder
  • 1/2 tsp Black Pepper
  • 1/2 C (120g) Sweet Chili Sauce**


  1. Microwave the brussels sprouts for 2 minutes or until tender before transferring to a cutting board. Cut them in half once they've cooled.
  2. Mix the dry spices together and sprinkle half over the top of the ground beef.
  3. Heat a large skillet over medium-high heat with the chili oil. Once the oil is hot, place the ground beef in the skillet seasoned side down. Sprinkle the remaining half of the spices on top of the beef.
  4. Cook for 2-3 minutes or until the bottom of the beef has developed a nice crust before flipping. Cook for another 2-3 minutes before using a spatula to break the beef down into crumbles. Cook until no pink remains.
  5. Push the cooked beef to the side of the pan and add the brussels sprouts to the skillet, cut side down. Cook for 6-8 minutes, stirring occasionally, until they've developed a slight char.
  6. Remove from the heat and mix the brussels sprouts and ground beef together. Drizzle the sweet chili sauce over the top and stir until evenly coated. Serve with rice or cauliflower rice, chopped scallions, toasted sesame seeds, or your choice of fixin's.


Each serving has 6 Smart Points.

*I used a bag of washed and trimmed fresh brussels sprouts. If you use frozen, microwave for about half the time listed on the packaging before halving.

**I used Trader Joe's sweet chili sauce. You can find alternatives from Thai Kitchen or Panda Express in Walmart and most grocery stores.

Nutrition Information:
Yield: 4 Servings Serving Size: 175g
Amount Per Serving: Calories: 270Total Fat: 8gCarbohydrates: 20gProtein: 27g

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35 thoughts on “Sweet Chili Ground Beef and Brussels Sprouts Skillet”

  • This dinner was amazing! We added asparagus for more veggies and ended up using ground turkey instead of beef. Regardless, it was so good, we have added it to our dinner rotation!

  • This recipe was so quick to out together & super delicious! The only modification I did was use 90/10 ground beef since it’s all I had. It’s on the rotation again this week!

  • Loved this recipe! Made this twice – once with the Brussels and then a second time I replaced the Brussels with broccoli and OMG heaven. Also loved how quick this was to prepare!!

  • Oh. My. God. This is seriously a staple recipe for me! One of the best flavor combos with the sweet chili and Brussels 🤤 I like to add those crunchy noodles on top for some texture and it’s bomb! This is such a quick meal and you don’t need a ton of ingredients. Love all of your recipes, Mason! 👌

  • This was an amazing quick recipe! I switched out the ground beef for ground turkey breast. And made extra Brussel sprouts for a quiche the next day.

  • I love how easy and quick this recipe was. I prepared this as a work “meal prep” and portioned it out for a few days. Definitely something I was happy to be eating four days in a row and didn’t get bored of.

    • When you say “quick and easy”, you REALLY mean quick and easy! I can’t believe how quickly this meal came together and the flavors are on point. If you’re a fan of Asian food, this dish comes with all the flavor with much less of the guilt!

  • I love Brussels sprouts so I had to try this! It was so freaking good. I wasn’t able to get the Trader Joe’s sweet chili sauce that had fewer carbs; so in order to cut back I did add less of the chili sauce and it still tasted amazing! Super simple and quick recipe! Will defiantly become a staple in our house!

  • OMG! This was fabulous. So fabulous i had to make it twice. The second time i couldn’t find frozen brussel sprouts, so i used fresh ones and it was even better than the first. It’s so easy to make. Five Stars!

  • This recipe could not be any easier and it’s very tasty. will definitely add to my lunch meal prep rotations

  • This was delish! My picky Iowa husband who will only eat meat and potatoes ate this and went back for seconds. He ate brussel sprouts!! I never thought I’d say that! Five stars

  • Fantastic recipe Mason! My son who does not like Brussels sprouts liked it enough to have seconds. Thanks for the tip about leaving the ground beef in one piece and allowing it to brown before breaking it up, it gave it some really nice browned bits.

  • I LOVE LOVE LOVED this dish! I ended up putting the pan in the broiler to get the Brussels sprouts a little crunchier. Thank you!!

  • I found this recipe last week and have already made it 3 times. It is delicious and fits my macros perfectly

  • This recipe was perfect for lunches through the week. The tip to microwave the Brussels sprouts first is THE BEST. I think I’m gonna try with broccoli next as this recipe could be very customizable. I didn’t have a stainless steel or cast iron, but still enjoy it. It’s a recipe I’ve made more than once. Highly recommend.

  • Mason, Now that G Hughes has Sweet Chili sauce, it gets even lower carb w/tons of flavor still or more room for some bulky veggies to go with it, Love this one. Thanks for all the recipes.

  • And if you use sugar free sweet chili sauce, the points are even less. If you want, you can make this very low carb and serve it over stir fried shredded cabbage, or cauliflower rice, or just eat it on its own (my preference)

  • This was AMAZING!!! We are big brussel fans in our house so couldn’t wait to try this. A huge hit that will be added to our weekly rotation. I scooped over some cauliflower rice – perfection!

  • Quite good! I only made 1/4 the recipe but only halfed the seasoning. I used homemade sweet chili sauce. ut a little more char on my BS asthat’s how I like ’em….garnished with scallions, white sesame seeds and cilantro. This was very good. !

  • I am in love with this recipe! I found G Hughes sweet chili sauce and use that to cut down the carbs even more. I freeze this often and it repeats so well. I have tried both frozen and fresh Brussel sprouts in this recipe and definitely prefer the fresh, although they’re a lot of work to clean and cut.

  • I enjoyed this recipe a lot! I’m always looking for good ways to make my brussels sprouts taste good. This is a complete one pan meal that is easy to make on a weeknight!

  • This recipe is super quick and easy! I use a food processor to grind up 8 oz of mushrooms and add to the ground beef because I like to eat volume! My kids loved this too. Super friendly macros if you can get the G Hughes sweet chili sauce instead!

  • This is one of our favs! It just being me and my boyfriend in the house this is the perfect for a meal and a couple leftovers. We love it served with jasmine or cauliflower rice. It truly is the perfect weeknight meal.

  • I LOVE this recipe! I make it often on Sundays to meal prep for the week. It’s quick and easy. Rubbing the slices on the beef makes a huge difference and I use sesame oil when searing the meat! A great way to eat Brussels sprouts.

  • I made this tonight. Fast and easy. I put it over cauliflower for extra veggies. I used frozen. Microwaved then roasted them before tossing in the beef mixture.

  • I don’t usually care for brussels sprouts because of how they are cooked, but this recipe intrigued me. Only change I made was instead of removing from heat, I added my sweet chili sauce with it on low because it was cold from the fridge. I mixed it well and covered the skillet for about 5 minutes. The brussels sprouts were a perfect crunchy/softness! PLUS THIS RECIPE WAS SO EASY! Will be making this again!

  • THIS RECIPE IS SO GOOD!! I make it with shaved brussel sprouts (hello, less prep work) and let them get slightly charred in the pan before mixing in with the beef. The combination of the slightly charred shaved brussel sprouts and the crust on the beef is THE BEST!! My boyfriend freaked out over this recipe and asks if we can make it on a weekly basis. HIGHLY RECOMMEND!!

  • Holy hot damn! This was so good. I roasted my Brussel sprouts at 400° with avocado oil, salt and pepper instead. Definitely recommend as those crispy Brussels are addicting. The sweet chili was the perfect amount, and the season, sear and flip was a really great trust.

  • This is a great, quick recipe. My whole family enjoys it. We have it over cauli rice. Love me some easy Masonfit recipes!!

  • I didn’t like brussel sprouts until I had made this. It’s absolutely delicious. Spicy, sweet and good for you. What more could a girl ask for. Thanks Mason,

  • Using a sweet sauce with brussels sprouts is a game changer! I used frozen baby brussels sprouts, and instead of the suggested seasoning (because I didn’t have it), cooked the beef with fresh garlic, fresh ginger, some onion powder, red pepper flakes and soy sauce. Once that was cooked, I added the slightly thawed sprouts and about half a cup of hoisin sauce and heated. We served with plain rice. Easy peasy and a good way to redeem the sprouts that had been giving me trouble, haha. I love the idea of adding scallions and sesame seeds! Toasted almonds or cashews would also be great.

  • I love brussel sprouts! So, I was curious. Love the dish! Made my own sweet chili sauce with honey and hot sauce, also added butternut squash in the mix. This will be a go to quick ‘yummy’ meal!

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