Description
This Ginger-Basil Beef and Zucchini Skillet is a quick and flavorful one-pan meal featuring lean ground beef, fresh ginger, garlic, and fragrant basil, cooked with tender zucchini in a savory sauce made from soy sauce, rice vinegar, fish sauce, and a spicy kick of Gochujang. Serve it over jasmine rice or in crisp bibb lettuce cups for a delightful, easy dinner.
Ingredients
Scale
Main Ingredients
- 2 to 3 Tbsp. extra-virgin olive oil (or avocado oil)
- 1 lb. lean ground beef
- Kosher salt and black pepper to taste
- 1 lb. zucchini, halved lengthwise and thinly sliced into half moons
- 1 medium shallot, finely chopped (about 1/3 cup)
- 3 Tbsp. minced fresh ginger
- 3 garlic cloves, minced
- 1/4 cup lower-sodium soy sauce or tamari
- 2 Tbsp. unseasoned rice vinegar
- 1 Tbsp. fish sauce
- 1 Tbsp. Gochujang (or sriracha)
- 1 cup torn fresh basil leaves
For Serving (Optional)
- Cooked long-grain white rice (such as jasmine rice) or grain of choice
- Bibb lettuce cups to make lettuce wraps
Instructions
- Cook the beef: Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add ground beef and season with a pinch of salt and black pepper. Use a wooden spoon or spatula to flatten the beef and break into smaller pieces. Cook undisturbed for about 4 minutes until the underside is browned. Stir and cook for another 2 to 3 minutes until cooked through. Transfer beef to a bowl and reduce heat to medium.
- Prepare the sauce: In a small bowl or measuring cup, combine soy sauce, rice vinegar, fish sauce, and Gochujang or sriracha. Mix well and set aside.
- Cook the zucchini: Add 1 to 2 Tbsp. oil to the skillet. Add sliced zucchini and cook, stirring occasionally, until browned and softened, about 7 minutes.
- Add aromatics: Stir in shallots, minced ginger, and garlic. Cook for 2 more minutes until fragrant.
- Combine beef and sauce: Return beef to the pan along with the prepared sauce. Cook, stirring, until the sauce reduces and lightly glazes the ingredients, about 2 to 3 minutes.
- Finish with basil: Turn off the heat and stir in torn fresh basil leaves.
- Serve: Serve the skillet mixture over cooked jasmine rice or spoon into bibb lettuce cups for wraps.
Notes
- Nutrition facts do not include rice.
- Store leftovers in an airtight container and refrigerate up to 3 days.
- Reheat in microwave or stovetop skillet with a splash of water or broth to keep beef moist.
- Freeze leftovers in airtight containers or freezer-safe bags for up to 3 months; thaw overnight before reheating.
- For a spicier option, increase the amount of Gochujang or sriracha.
- Substitute ground turkey or chicken for lean beef for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
