Description

This Ginger-Basil Beef and Zucchini Skillet is a flavorful and quick stir-fry dish featuring lean ground beef, fresh ginger, aromatic garlic, and tender zucchini, all tossed in a savory soy and rice vinegar glaze with a hint of spicy Gochujang. Perfect for a healthy and satisfying dinner served over rice or wrapped in crisp Bibb lettuce cups.

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

For Serving (Optional)

Cooked long-grain white rice (such as jasmine rice) or grain of choice
Bibb lettuce cups to make lettuce wraps

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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 the beef is 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 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 pan along with the zucchini. Cook, stirring only occasionally, until the zucchini is nicely browned and softened, about 7 minutes. Stir in the chopped shallots, minced ginger, and garlic; cook for 2 more minutes until aromatic.
Combine and Glaze: Add the cooked beef back to the pan 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 fresh torn basil leaves.
Serve: Serve the ginger-basil beef and zucchini skillet over cooked rice or in Bibb lettuce cups as wraps for a delicious meal.

Notes

Nutrition facts do not include rice or optional serving grains.
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, adding 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.
For a spicier dish, increase the amount of Gochujang or substitute with sriracha as preferred.
Use avocado oil as a neutral cooking oil choice if preferred over olive oil.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 5 g
Sodium: 600 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: 75 mg