Description
A flavorful Ginger-Basil Beef and Zucchini Skillet featuring lean ground beef, fresh ginger, garlic, and aromatic basil, cooked with a savory glaze of soy sauce, rice vinegar, fish sauce, and spicy Gochujang. This easy stovetop dish is perfect served over rice or in crisp lettuce wraps for a wholesome, 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 a pinch of salt and black pepper. Use a wooden spoon or metal spatula to flatten the beef into the pan and break it into smaller pieces. Cook undisturbed until the underside is nicely browned, about 4 minutes. Stir and continue cooking until beef is cooked through, about 2 to 3 more minutes. Transfer beef to a bowl and reduce heat to medium.
- Prepare Sauce Mixture: Meanwhile, 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 and Aromatics: Add another 1 to 2 Tbsp. oil to the pan along with the zucchini. Cook, stirring only occasionally, until zucchini is nicely browned and softened, about 7 minutes. Stir in shallots, ginger, and garlic; cook 2 more minutes until aromatic.
- Combine and Glaze: Add the browned beef back to the pan along with the sauce mixture. Cook, stirring, until the sauce has reduced to a light glaze, about 2 to 3 minutes. Turn off heat and stir in fresh basil leaves.
- Serve: Serve the skillet mixture over cooked 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 in a skillet over medium heat with a splash of water or broth to rehydrate the meat.
- Freeze leftovers in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
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: 28 g
- Cholesterol: 75 mg
