Note on ingredients: instead of beef I used a vegetable based ground meat replacement. You want something that get crispy edges when cooked. Instead of white vermouth white wine can also be used instead. For the chili paste you can use whatever you have at hand sambal/gochujang/siracha/harissa etc. The amount you use depends on how spicy you like your food.

Heat up a skillet over a medium heat with a little bit of oil. Once hot add the meat and break into small bits.

Let the meat cook until it is brown and crispy and there are no big chunks. Remove from the pan and save for later.

Meanwhile in a small saucepan bring enough water to a boil to cover the brussel sprouts.

Once the water is boiling add the brussel sprouts and blanch for about a minute.

Remove Brussel sprouts from the water and set aside.

To make the beurre blanc: In a dry saucepan (you can use the one you used to blanch the brussel sprouts) add the chopped up onion, vermouth and vinegar. Set over a medium-high heat until it is reduced by approximately 2/3 (5-10 minutes)

Meanwhile cut the blanched Brussel sprouts into halves or quarters (depending on the size of the sprouts).

Heat up a tablespoon of butter in the skillet over medium high heat. Once the butter has melted add the Brussel sprouts. These will be roasted until they are a dark brown/almost charred.

While the Brussel sprouts are roasting; the vermouth-vinegar should have reduced enough. Reduce the heat to to lowest possible heat. Add in the leftover butter cube by cube whilst continuously whisking to incorporate the butter into the reduction. Only add the next cube once the previous has been incorporated!

Once the butter has been incorporated and the brussel sprouts roasted remove both from the heat. Add the chili paste.to the brussel sprouts and mix until all the sprouts are coated.

(Optional) pour the sauce through a mesh strainer to remove the onion pieces. This will create a smoother sauce.

Combine the sprouts, meat, and sauce on a plate and serve immediately.