Instructions
1. Prep the Ingredients
If using whole Brussels sprouts, wash and trim them, then slice in half (or shred thinly for quicker cooking). Slice onion, mince garlic, and have seasonings measured and ready.
2. Brown the Beef
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef (or beef slices), and cook until browned and cooked through, breaking up the meat with a spatula if using ground beef. Season with a pinch of salt, pepper, and half of the paprika while cooking. Once done, transfer the beef to a plate.
3. Sauté Aromatics & Brussels Sprouts
In the same skillet, add remaining oil. Add sliced onion (if using) and sauté until translucent, ~2–3 minutes. Add garlic and stir for about 30 seconds until fragrant.
Add Brussels sprouts — cut side down if halved — and let them sear without stirring for 3–4 minutes, then stir. Continue to cook for another 5–7 minutes until they begin to brown and soften.
4. Combine Beef and Sprouts
Return the cooked beef to the skillet with the sprouts. Add remaining paprika, pepper, and salt. If using, add a splash of beef broth or a dash of soy/Worcestershire sauce to create a light pan sauce and deepen flavor. Stir well to combine and heat through (~2 minutes).
5. Finish, Garnish & Serve
If desired, sprinkle some red pepper flakes for heat or squeeze a little lemon/lime juice for brightness. Serve hot. Great with rice, mashed potatoes, crusty bread, or simply on its own for a lower‑carb meal.
Variations & Substitutions
-
Steak version: Swap ground beef for thinly sliced steak (sirloin, flank, or strip). Cook steak first, set aside, then cook sprouts — add steak back at the end. Ava Jane’s Kitchen+1
-
Vegetable boost: Add mushrooms, bell peppers, or shredded carrots to bulk up the veggie content and add texture.
-
Saucy twist: Add ¼–½ cup beef or chicken broth + a splash of soy sauce or balsamic vinegar to make a light “gravy” — excellent over rice or potatoes.
-
Cheesy version: Stir in shredded cheese at the end and let it melt slightly before serving for a creamy, richer skillet.
-
Spicy take: Add chili flakes or a pinch of cayenne pepper with spices for a little heat kick.
Storage & Reheating
-
Store leftover skillet in an airtight container in the fridge for up to 3–4 days.
-
Reheat gently in a skillet over medium heat or in the microwave — if the sprouts have dried, add a splash of water or broth to bring back moisture.
-
Not recommended for long-term freezing (Brussels sprouts may become soggy when thawed).
What to Serve With This Skillet
-
Steamed rice or cauliflower rice — to soak up any juices or sauce.
-
Crusty bread or dinner rolls — perfect for soaking up flavorful drippings.
-
A crisp green salad or simple cucumber-tomato salad — to lighten the meal and add freshness.
-
A dollop of yogurt or sour cream with herbs — adds creaminess and balances flavors.
Why This Dish Works
Combining beef with Brussels sprouts brings together rich, meaty flavor and nutritious greens in one single dish. The sprouts hold up well when sautéed, getting a slightly sweet, nutty flavor that pairs beautifully with savory beef. A skillet method maximizes flavor through browning and simplicity — ideal for weeknight cooking when you want comfort food without hours in the kitchen.
