Easy Maple Glazed Beef and Brussels Sprouts

This Maple Glazed Beef and Brussels Sprouts recipe is the kind of meal that feels special without being fussy. It’s sweet, savory, and a little sticky in the best way. The Brussels sprouts get caramelized and tender, the beef cooks quickly, and everything gets coated in a glossy maple sauce.

It’s perfect for busy nights, but it’s also great for entertaining because it looks as good as it tastes. Plus, it uses simple ingredients you probably have on hand.

Why This Recipe Works

Pairing maple syrup with beef might sound unexpected, but it makes sense. The natural sweetness balances the beef’s richness and brings out the Brussels sprouts’ nutty flavor.

A splash of soy sauce adds depth and saltiness, while apple cider vinegar brightens everything up. You get a beautifully balanced dish that hits sweet, savory, and tangy notes with just a little heat. It cooks fast in a skillet, so the beef stays tender and the sprouts get crisp edges.

What You’ll Need

• 1 pound beef sirloin or flank steak, sliced thin against the grain
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons neutral oil (avocado, canola, or grapeseed)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but recommended)
• 1/3 cup pure maple syrup
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon apple cider vinegar (or rice vinegar)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon red pepper flakes (or to taste)
• Salt and black pepper, to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze)
• Sesame seeds and sliced scallions for garnish (optional)
• Cooked rice or quinoa, for serving (optional)

Step-by-Step Instructions

1. Prep the beef: Pat the steak dry and slice thinly against the grain.

   Season lightly with salt and pepper. Thinner slices cook faster and stay more tender.

2. Make the sauce: In a small bowl, whisk together maple syrup, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes. If you prefer a thicker glaze, stir in the cornstarch slurry and set aside.
3. Cook the Brussels sprouts: Heat 1 tablespoon oil in a large skillet over medium-high heat.

   Place sprouts cut-side down in a single layer. Let them sear undisturbed for 3–4 minutes until deeply browned on one side. Toss, season with a pinch of salt, and cook another 2–3 minutes until just tender.

   Transfer to a plate.

4. Sear the beef: Add the remaining oil to the skillet. Increase heat to high. Add the beef in a single layer (cook in batches if needed).

   Sear 1–2 minutes per side until browned but not fully cooked through. Remove to a plate.

5. Aromatics go in: Return the heat to medium. Add garlic and ginger.

   Cook 30 seconds, stirring constantly, until fragrant. Don’t let them burn.

6. Glaze time: Pour the sauce into the skillet. Bring to a simmer and cook 1–2 minutes.

   If using cornstarch, the sauce will thicken and turn glossy.
7. Combine and finish: Return the beef and Brussels sprouts to the skillet. Toss to coat in the sauce. Cook 1–2 more minutes until the beef is just cooked through and everything is glazed.

   Taste and adjust seasoning with salt, pepper, or a splash more vinegar for brightness.

8. Serve: Sprinkle with sesame seeds and scallions if you like. Serve hot over rice or quinoa, spooning extra glaze on top.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the glaze.

The microwave works too, but use short bursts and stir in between to avoid overcooking the beef. If you’re meal prepping, pack the rice separately so it doesn’t soak up all the sauce.

Benefits of This Recipe

• Balanced flavors: Sweet maple, savory soy, and tangy vinegar create a well-rounded glaze that tastes restaurant-worthy.
• Quick cooking: Thinly sliced beef and halved sprouts mean dinner is on the table in less than 30 minutes.
• Nutrition-forward: Brussels sprouts bring fiber, vitamin C, and antioxidants. Lean beef adds protein and iron.
• Flexible ingredients: Works with different cuts of beef and swaps easily for chicken or tofu.
• Great for weeknights: Minimal prep, one main skillet, and easy cleanup.

Pitfalls to Watch Out For

• Overcrowding the pan: This causes steaming instead of searing.

  Cook the beef in batches for best browning.

• Burning the garlic: Add garlic after searing and keep the heat moderate. Burnt garlic turns bitter fast.
• Overcooking the beef: Thin slices cook quickly. Pull it off the heat as soon as it’s just done.
• Too-sweet glaze: Balance with an extra splash of vinegar or a pinch more soy if needed.
• Mushy sprouts: Start cut-side down on high heat to get that caramelized crust before tossing.

Recipe Variations

• Chicken or turkey: Swap beef for thinly sliced chicken thighs or turkey cutlets.

  Adjust cook time until just cooked through.

• Tofu version: Use extra-firm tofu, pressed and cubed. Pan-fry until golden, then glaze as directed.
• Add more veg: Toss in sliced red onion, bell peppers, or snap peas in step 6 for extra color and crunch.
• Spice it up: Stir in a teaspoon of sriracha or gochujang with the sauce for a bolder kick.
• Citrus twist: Replace vinegar with fresh orange juice and add some zest for a bright, wintery feel.
• Smoky note: Add a pinch of smoked paprika to the sauce for subtle barbecue vibes.
• Gluten-free: Use tamari instead of soy sauce and check labels on Dijon.

FAQ

What cut of beef works best?

Sirloin, flank, or flat iron are great choices. Slice thinly against the grain for tenderness.

If using flank, marinate the slices in 1 tablespoon soy and 1 teaspoon oil for 10 minutes to help with texture.

Can I use frozen Brussels sprouts?

Yes, but thaw and pat them dry first. They won’t char as deeply, but they’ll still taste good. If they release water, let it cook off before adding the sauce.

Is there a substitute for maple syrup?

Honey works, though it’s slightly less complex.

You can also use a mix of brown sugar and a splash of water, but the flavor will be different. Pure maple syrup gives the most balanced glaze.

How do I make it less sweet?

Use 1/4 cup maple syrup and add an extra teaspoon of soy sauce and vinegar. You can also increase the Dijon slightly for more bite.

Can I make this ahead?

You can slice the beef, trim the sprouts, and mix the sauce up to 24 hours ahead.

Cook everything right before serving for the best texture. Reheated leftovers are still tasty, but fresh is ideal.

What should I serve with it?

Steamed jasmine rice, brown rice, quinoa, or cauliflower rice are all good options. A simple cucumber salad or orange segments on the side make a fresh contrast.

Do I need the cornstarch?

No, it’s optional.

Without it, the glaze will be thinner but still flavorful. Cornstarch gives that glossy, clingy finish some people love.

In Conclusion

Maple Glazed Beef and Brussels Sprouts is a fast, flavorful dish that checks all the boxes: sweet, savory, and satisfying. With simple pantry staples and a hot skillet, you’ll have a weeknight dinner that tastes like a treat.

Keep the heat high, don’t overcrowd the pan, and let that glaze shine. It’s a recipe you’ll come back to again and again.