Description

This Ginger-Basil Beef and Zucchini Skillet is a flavorful and quick-to-make dish featuring lean ground beef cooked with fresh ginger, garlic, and aromatic basil. The zucchini adds a tender, slightly caramelized texture, while the savory sauce made from soy sauce, rice vinegar, fish sauce, and Gochujang gives it a spicy, tangy kick. Perfect served over jasmine rice or wrapped in bibb 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

1/4 cup lower-sodium soy sauce or tamari
2 Tbsp. unseasoned rice vinegar
1 Tbsp. fish sauce
1 Tbsp. Gochujang or sriracha

Finishing Touch

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 for lettuce wraps

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Instructions

Cook the beef: Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add ground beef and season with salt and black pepper. Flatten the beef in the pan and cook undisturbed for 4 minutes until nicely browned on the bottom. Stir and continue cooking for another 3 minutes until beef is cooked through. Transfer beef to a bowl and reduce heat to medium.
Prepare sauce: In a small bowl, combine soy sauce, rice vinegar, fish sauce, and Gochujang or sriracha. Mix well and set aside.
Cook the zucchini: Add 1 to 2 Tbsp. oil to the skillet along with the zucchini. Cook, stirring occasionally, for about 7 minutes until zucchini is browned and softened.
Add aromatics: Stir in chopped shallots, minced ginger, and minced garlic. Cook for an additional 2 minutes until fragrant and aromatic.
Combine beef and sauce: Return cooked beef to the skillet along with the prepared sauce mixture. Stir and cook for 2 to 3 minutes until the sauce reduces to a light glaze.
Finish with basil: Turn off heat and stir in torn fresh basil leaves to infuse the dish with fragrant herbal notes.
Serve: Serve warm over cooked jasmine rice or spoon into bibb lettuce cups for a fresh, 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 stovetop skillet with a splash of water or broth to rehydrate before warming through.
Freeze leftovers in an airtight or freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use avocado oil instead of olive oil if you prefer a higher smoke point for cooking.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 85 mg