Brown the ground beef: In a large skillet over medium-high heat, add the ground beef. Use a spatula to break it into small, uniform pieces. Cook for 5-7 minutes, stirring occasionally, until the meat is nicely browned and no longer pink.

Season the beef: Add salt, pepper, chili powder, onion powder, basil, and minced garlic to the browned beef. Stir well and cook for 1 minute until the garlic is fragrant and golden. Transfer the seasoned beef to a plate and set aside.

Cook the vegetables: In the same skillet, add the oil and heat over medium-high. Add the diced sweet potatoes and carrots. Season with salt, chili powder, ground ginger, onion powder, and crushed red pepper flakes. Cook for 5-10 minutes, stirring frequently, until the vegetables develop golden-brown, caramelized edges.

Combine and simmer: Reduce heat to medium. Add the ground beef back to the skillet along with the beef stock and Brussels sprouts. Stir everything together to combine. Cover the skillet and simmer for 5-8 minutes, or until the Brussels sprouts are tender but still have a slight bite.

Serve: Taste and adjust seasoning if needed. Serve hot directly from the skillet or transfer to plates. Perfect on its own or with a side salad.