Kung Pao Ground Beef and Brussels Sprouts
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Ground Beef and Brussels Sprouts
Description
This recipe pairs roasted Brussels sprouts with ground lean beef in a Kung Pao-style sauce that blends coconut aminos, soy sauce, rice vinegar, pancake or maple syrup, brown sugar, ginger paste, garlic powder, cornstarch, and red pepper flakes. The Brussels sprouts roast at 425°F with olive oil and seasoning until tender and caramelized, creating depth of flavor and a slightly crisp texture.
The sauce is thickened by cornstarch after simmering and coats the ground beef cooked in the same skillet. Adding green onions adds freshness and mild onion flavor. The combination balances sweet, tangy, salty, and spicy components typical of Kung Pao dishes. Serving suggestions can include cooked rice and peanuts for added texture and a traditional accompaniment.
This dish combines hearty protein and a roasted vegetable with a bold sauce, making it suitable for a flavorful dinner that incorporates vegetables and meat in a single pan-prepare recipe.
Ingredients
- 1 Tbsp olive oil 15g
- 1 lb. Brussels sprouts halved
- 1 lb. ground beef 96/4, lean
- 1 green onion chopped, bunch
- 1/4 cup coconut aminos 60g
- 1/4 cup soy sauce or more coconut aminos, low sodium
- 1/4 cup rice vinegar 60g
- 1/3 cup pancake syrup or pure maple syrup, sugar free, (80g
- 2 Tbsp brown sugar Truvia, 24g
- 1.5 Tbsp ginger minced or paste
- 1.5 Tbsp garlic powder
- 1 Tbsp cornstarch
- 1/4 tsp red pepper flakes
Optional for serving:
- rice cooked
- peanuts
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place the halved brussels sprouts on the baking sheet. Drizzle with olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Toss with your hands to evenly coat and spread the brussels into a single layer. Roast for 20-25 minutes, tossing halfway through, or until tender and roasted to liking.
- In a small bowl, mix together the soy sauce, coconut aminos, vinegar, syrup, brown sugar, ginger paste, garlic powder, cornstarch and red pepper flakes. Transfer the sauce to a medium-sized skillet and bring to a simmer over medium heat, stirring frequently for 1-2 minutes to thicken. Then remove from heat and transfer back to the bowl.
- Add the ground beef to the skillet (no need to clean from the sauce). Cook over medium heat, breaking into small pieces as you go until no longer pink, about 5 minutes. Then remove from heat and stir in half of the sauce and the green onions (save some for topping).
- Toss the roasted brussels sprouts with the remaining sauce until evenly coated. Divide the beef and brussels into 4 servings (for exact macros, aim for 126g beef mixture, 138g brussels). Sprinkle with a few peanuts if desired. Serve as is for a low carb meal or enjoy with rice for a well-rounded meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1/4 of beef (126g) & 1/4 of brussels (138g) | |
| Calories | 260kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 2.5g | 13% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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