Description
Ginger-Basil Beef and Zucchini Skillet is a flavorful and quick stovetop dish that combines lean ground beef with fresh zucchini, aromatic ginger, garlic, and a savory soy-based glaze. This easy-to-make recipe is perfect for a healthy weeknight dinner, served over rice or wrapped in lettuce cups for a light 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
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 and Serving
- 1 cup torn fresh basil leaves
- Cooked long-grain white rice (such as jasmine rice) or grain of choice (optional)
- Bibb lettuce cups to make lettuce wraps (optional)
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. Flatten the beef into the pan using a wooden spoon or metal spatula and break 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 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 and aromatics: Add another 1 to 2 Tbsp. oil to the skillet. Add the zucchini and cook, stirring only occasionally, until it is nicely browned and softened, about 7 minutes. Stir in the shallots, ginger, and garlic, cooking for an additional 2 minutes until fragrant.
- Combine and glaze: Return the cooked beef to the pan with the zucchini mixture. Pour in the prepared sauce and cook, stirring, until the sauce reduces to a light glaze, about 2 to 3 minutes. Turn off the heat and gently stir in the torn fresh basil leaves.
- Serve: Serve the Ginger-Basil Beef and Zucchini Skillet hot over cooked rice or wrapped in Bibb lettuce cups for a low-carb 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 on the stovetop in a lightly greased skillet over medium heat. Add a splash of water or broth to rehydrate before sautéing until warm.
- 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: 650 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
