Believe or not, creating this recipe was my first time experimenting with Brussels sprouts. For the longest time I avoided them because one time I had them steamed and wasn’t a fan.
But I decided to try them again because my husband loves them.
I had the full intention of doing the traditional roasted brussels sprouts. However, the night I created this recipe, I was craving stir fry instead and it’s now my husband’s favorite recipe.
The best part about this recipe is how customizable it is. You can easily switch up the veggies or adjust the seasoning to change how spicy the recipe is.
For this recipe I used one third of a red, orange, yellow bell pepper, but you could use just one color or any combination.
The prep and cook time for this beef stir fry recipe is low making it perfect for weeknights. I hope you enjoy it!
How to make Brussels Sprouts Stir Fry
Heat 1 tbsp olive oil on the stove over medium heat in a large skillet.
Add brussels sprouts to the pan and cook for about 3 minutes, stirring occasionally. After 3 minutes, add bell pepper and onion to the pan. Cook for 2-3 more minutes, until tender. Transfer to a bowl and set aside.
Using the same skillet, add ground beef and cook over medium-high heat, stirring occasionally.
When ground beef is mostly brown, add minced garlic, red pepper flakes, ginger, and ground black pepper. Stir until combined and finish browning meat.
Add brussels sprouts, bell pepper, and onion back to the skillet and stir. Stir in beef broth, soy sauce, and rice vinegar. Reduce to low-medium heat and simmer for 5 minutes.
Serve over rice or quinoa and enjoy!Print