Dinner

Shaved Brussels Sprouts and Ground Turkey Skillet with Soy-Ginger Sauce Recipe

Byluca Carter August 19, 2026August 19, 2026

Introduction

This shaved Brussels sprouts and ground turkey skillet is a quick, flavorful dinner perfect for busy weeknights. A savory soy-ginger sauce brings everything together, making it a family-friendly meal that’s both healthy and satisfying. Serve it over rice for a complete dish everyone will enjoy.

A gray bowl holds a two-layered dish with a base layer of white fluffy rice, topped with a mix of cooked ground meat and shredded green cabbage seasoned with spices. The meat and cabbage mixture is golden brown with green highlights and is garnished with thin slices of green onions and a sprinkle of black and white sesame seeds. A woman's hand holds the bowl on one side while another woman's hand scoops the food with a fork from the right side. In the background, there are small white bowls with black and white sesame seeds and sliced green onions on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup low-sodium soy sauce (or coconut aminos for gluten-free)
1 tablespoon rice vinegar

4 cloves garlic, minced
2 teaspoons fresh grated ginger

¼ teaspoon crushed red pepper flakes
2 teaspoons toasted sesame oil

1 tablespoon avocado oil
1 pound lean ground turkey (93% lean)
1 teaspoon onion powder

Salt and pepper, to taste
10 ounces fresh Brussels sprouts, shredded (or pre-shredded)
Green onions, for garnish (optional)

Sesame seeds, for garnish (optional)

Instructions

Step 1: In a measuring cup, whisk together the soy sauce, rice vinegar, garlic, ginger, crushed red pepper flakes, and toasted sesame oil. Set this sauce mixture aside.
Step 2: Heat the avocado oil in a large skillet over medium-high heat until hot.

Step 3: Add the ground turkey to the skillet. Season with salt, pepper, and onion powder. Cook, breaking up the meat with a spatula, until mostly browned but not fully cooked, about 4 to 5 minutes.
Step 4: Stir in the shredded Brussels sprouts with the turkey. Continue cooking, stirring occasionally, until the turkey is fully cooked and the Brussels sprouts are tender, about 5 to 6 minutes more.
Step 5: Pour the soy sauce mixture into the skillet. Reduce heat to medium and let everything simmer for 5 minutes, allowing the flavors to blend and the Brussels sprouts to finish cooking.

Step 6: Divide the skillet mixture into 4 bowls. Serve over cooked rice or enjoy on its own. Garnish with sliced green onions and sesame seeds if desired.

Tips & Variations

If you can’t find pre-shredded Brussels sprouts, you can shred whole Brussels sprouts using a food processor or a sharp knife.
For extra heat, increase the crushed red pepper flakes or add a dash of hot sauce to the soy-ginger sauce.

Swap ground turkey for ground chicken, pork, or beef according to your preference.
Add chopped water chestnuts or sliced mushrooms with the Brussels sprouts for extra texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A round white plate filled with two layers: the bottom layer is plain white rice with soft, fluffy texture, and the top layer is a mix of cooked ground meat and thinly shredded green vegetables sprinkled with black and white sesame seeds. The dish is garnished with thinly sliced bright green scallions spread evenly on top. A woman’s hand holds the plate on the left side, and another woman’s hand holds a fork digging into the meat and vegetable mix from the right side. The background is a white marbled surface with small bowls of sliced green onions, sesame seeds, and red chili flakes around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can be used, but thaw and drain them well to avoid excess moisture that could make the dish soggy. Shredded fresh Brussels sprouts are preferable for best texture.