Ignite your taste buds with this Firecracker Ground Beef and Brussels Sprouts dish, a tantalizing blend of savory and spicy flavors. Extra lean ground beef is browned to perfection with diced onions, bell peppers, and hot chili peppers, creating a robust base that’s complemented by tender baby brussel sprouts. The minced garlic and red pepper flakes add depth and a touch of heat, while the firecracker sauce—made from a zesty mix of hot sauce, apple cider vinegar, and honey—adds a sweet and spicy kick that ties the dish together. This vibrant and flavorful meal is perfect for those who love a bit of heat and a lot of flavor in their stir fry.
Firecracker Beef and Brussels
Ignite your taste buds with this Firecracker Ground Beef and Brussels Sprouts dish, a tantalizing blend of savory and spicy flavors. Extra lean ground beef is browned to perfection with diced onions, bell peppers, and hot chili peppers, creating a robust base that's complemented by tender baby brussel sprouts. The minced garlic and red pepper flakes add depth and a touch of heat, while the firecracker sauce—made from a zesty mix of hot sauce, apple cider vinegar, and honey—adds a sweet and spicy kick that ties the dish together. This vibrant and flavorful meal is perfect for those who love a bit of heat and a lot of flavor in their stir fry.
Ingredients
For the Rice
- 1 ¼ cups Jasmine Rice
- 2 ¼ cups Wate
For the Firecracker Sauce
- ¼ cup 60g Hot Sauce, of choice
- 1 ½ tbsp 20g Apple Cider Vinegar
- 5 tbsp 80g Honey
- 1 ½ tbsp 15g Cornstarch
For the Beef and Brussels
- 1 tbsp Olive Oil
- 1 kg Extra Lean Ground Beef
- 500 g Frozen Baby Brussels Sprouts
- 1 medium Onion diced
- 1 large Bell Pepper diced
- 2 Hot Chili Peppers diced
- 5 cloves Garlic minced
- 1 tsp Red Pepper Flakes
- Salt and Pepper to taste
Instructions
To cook the Rice
- Wash the rice using a pot and mesh strainer until the water runs mostly clear. Add the washed rice and water to a medium sized pot. Cover the pot with a lid and set over high heat until boiling. Reduce heat to low and let cook until no water remains and the rice is tender. Take the pot off the heat and set aside for serving later.
To cook the Beef and Brussels
- Preheat the oven to 425˚F. Add the frozen brussel sprouts and ½ of the olive oil to a sheet tray. Season with salt and pepper to your liking, and mix to coat with oil and seasoning. Place the tray in the oven after it's preheated. Bake for 20 minutes, flipping the brussel sprouts as needed, until they are lightly charred. Remove from the oven and set aside.
- Cut the onion, peppers and hot chilis into a small dice. Mince the garlic and set aside.
- In a bowl, combine the hot sauce, apple cider vinegar, honey and cornstarch. Mix well to incorporate the cornstarch, until no clumps remain.
- In a large cast iron skillet over medium high heat, add the remaining ½ tbsp of the olive oil, ground beef and season with salt and pepper. Break up the ground beef with a large wooden spoon or potato masher. Cook until the beef is browned and most of the water has evaporated.
- Add the cooked brussel sprouts, onion, bell pepper, chilis and red pepper flakes to the skillet. Cook for 3-5 minutes to soften the veggies. Add in the garlic and cook for another minute until fragrant. Add the sauce to the skillet and mix to combine, coating everything in sauce.
- To serve, portion out the cooked rice and beef stir fry mixture evenly between 5 meal prep containers. Optionally, season and serve with soy sauce, sriracha mayo, lime wedges or furikake.