Description
This Ginger-Basil Beef and Zucchini Skillet is a flavorful and wholesome dish combining lean ground beef, fresh ginger, aromatic basil, and tender zucchini. It's a quick and easy stir-fry perfect for weeknight dinners and can be served over rice or wrapped in lettuce cups for a lighter option.
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
Sauce Ingredients
- 1/4 cup lower-sodium soy sauce or tamari
- 2 Tbsp. unseasoned rice vinegar
- 1 Tbsp. fish sauce
- 1 Tbsp. Gochujang (or sriracha)
Finishing
- 1 cup torn fresh basil leaves
Optional for Serving
- 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 the 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 fully cooked through, about 2 to 3 more minutes. Transfer the beef to a bowl and reduce heat to medium.
- Prepare the sauce: In a small bowl or measuring cup, combine the soy sauce, rice vinegar, fish sauce, and Gochujang (or sriracha). Mix well and set aside.
- Cook the zucchini and aromatics: Add another 1 to 2 Tbsp. of oil to the skillet along with the zucchini. Cook, stirring only occasionally, until the zucchini is nicely browned and softened, about 7 minutes. Stir in the shallots, ginger, and garlic and cook for 2 more minutes until aromatic.
- Combine beef and sauce: Return the cooked beef to the skillet along with the prepared sauce mixture. Cook, stirring, until the sauce has reduced to a light glaze, about 2 to 3 minutes. Turn off the heat and stir in the torn fresh basil leaves.
- Serve: Serve the ginger-basil beef and zucchini skillet over cooked rice or in Bibb lettuce cups for a fresh and lighter option.
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 lightly greased 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: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
