High-protein. Low-carb. Meal-prep friendly.
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