Description
A flavorful Ginger-Basil Beef and Zucchini Skillet combining lean ground beef with fresh ginger, garlic, and aromatic basil, cooked with zucchini and a savory soy-based sauce. Perfect served over rice or wrapped in lettuce cups for a light and satisfying meal.
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
- Brown the Beef: Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add ground beef and season with salt and black pepper. Use a wooden spoon or spatula to flatten and break the beef into smaller pieces. Cook undisturbed until underside is browned, about 4 minutes. Stir and continue cooking until beef is cooked through, about 3 more minutes. Transfer beef to a bowl and reduce skillet heat to medium.
- Mix 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 Zucchini: Add 1 to 2 Tbsp. oil to the skillet with zucchini. Cook, stirring occasionally, until zucchini is browned and softened, about 7 minutes.
- Add Aromatics: Stir in chopped shallots, minced ginger, and garlic to the zucchini. Cook for an additional 2 minutes until fragrant.
- Combine and Glaze: Return cooked beef to the skillet. Pour in the soy sauce mixture and cook while stirring until the sauce reduces to a light glaze, about 3 minutes.
- Finish with Basil: Turn off heat and stir in torn fresh basil leaves until wilted and aromatic.
- Serve: Serve the skillet mixture over cooked white rice or spoon into Bibb lettuce cups for wraps.
Notes
- Nutrition facts do not include rice.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat leftovers in the microwave or on the stovetop in a lightly greased skillet over medium heat with a splash of water or broth to rehydrate meat.
- Freeze leftovers in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
