Ground Beef Brussels Sprouts Skillet (Print Version)

Savory ground beef meets tender Brussels sprouts in a quick skillet meal with soy sauce and spices.

# Ingredient List:

→ Meats

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 pound Brussels sprouts, trimmed and halved
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Pantry

05 - 2 tablespoons olive oil
06 - 2 tablespoons soy sauce
07 - 1 tablespoon Worcestershire sauce
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt

→ Optional Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Grated Parmesan cheese to taste

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet. Sauté for 2–3 minutes until fragrant and onion is translucent.
03 - Stir in the Brussels sprouts and cook for 3–4 minutes, allowing them to caramelize slightly.
04 - Add soy sauce, Worcestershire sauce, smoked paprika, black pepper, and salt. Mix well to coat all ingredients evenly.
05 - Cover the skillet with a lid, reduce heat to medium, and cook for 6–8 minutes until Brussels sprouts are tender but still slightly crisp.
06 - Remove lid, stir, and cook uncovered for 2 minutes to evaporate excess moisture. Garnish with chopped parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you spend more time eating and less time scrubbing dishes
  • The beef fat naturally seasons the sprouts, creating depth that vegetable oil alone cannot achieve
  • It comes together in under 30 minutes, making it perfect for those evenings when you are hangry and impatient
02 -
  • Do not skip the step of covering the skillet, because the sprouts will not cook through without that steam environment
  • Low sodium soy sauce can make this dish taste flat, so taste before you add any additional salt
  • The lid removal at the end is crucial for achieving those caramelized edges rather than boiled sprouts
03 -
  • Use a splatter guard if you have one because the soy sauce mixture will pop and sizzle as it hits the hot pan
  • Let the pan get properly hot before adding ingredients to achieve better browning on the beef and sprouts

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