Ginger-Basil Beef and Zucchini Skillet
If you're craving a quick and flavorful dinner, this Ginger-Basil Beef and Zucchini Skillet hits all of the right notes. Ready in under 30 minutes, serve it over fragrant white rice for a hearty dinner or spoon into lettuce cups for a lighter, fresher meal.
Servings: 4
Equipment
- Large skillet or sauté pan
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
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add ground beef and season with a pinch of salt and black pepper. Use a wooden spoon or metal spatula to flatten 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 cooked through, about 2 to 3 more minutes. Transfer beef to a bowl and reduce heat to medium.Meanwhile, in a small bowl or measuring cup, combine soy sauce, rice vinegar, fish sauce, and Gochujang (or sriracha); mix well. Set aside.
- Add another 1 to 2 Tbsp. oil to the pan along with 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.
- Add beef back to pan along with soy 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. Serve over rice or in lettuce cups.
Notes
*Nutrition facts do not include rice.
- Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat: You can rewarm leftovers either in the microwave in a skillet. For stovetop reheating, add beef and zucchini mixture to a lightly greased skillet over medium heat. Add a splash of water or broth to help rehydrate the meat, and sauté until warm.
- Freeze: Place leftovers in an airtight container or freezer-safe storage bag. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1cup | Calories: 292kcal | Carbohydrates: 11g | Protein: 27g | Fat: 15.5g | Saturated Fat: 4g | Sodium: 990mg | Fiber: 2g | Sugar: 6g