Description
This Ginger-Basil Beef and Zucchini Skillet is a flavorful one-pan dish featuring lean ground beef cooked with fresh ginger, garlic, and basil, combined with tender browned zucchini and a tangy, mildly spicy soy-based sauce. Perfect for a quick and satisfying dinner served over rice or wrapped in 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
- 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
- Cook the Beef: Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add ground beef and season with a pinch of kosher salt and black pepper. Use a wooden spoon or metal spatula to flatten the beef in 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, about 2 to 3 more minutes. Transfer the beef to a bowl and reduce heat to medium.
- Prepare 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 Zucchini and Aromatics: Add another 1 to 2 Tbsp. oil to the pan along with the zucchini. Cook, stirring occasionally, until zucchini is nicely browned and softened, about 7 minutes. Then stir in the chopped shallots, minced ginger, and garlic; cook for an additional 2 minutes until aromatic.
- Combine and Glaze: Return the cooked beef to the pan and pour in the soy sauce mixture. Cook while stirring until the sauce reduces to a light glaze, about 2 to 3 minutes.
- Finish and Serve: Turn off the heat and stir in the torn fresh basil leaves. Serve the skillet mixture over cooked rice or in Bibb lettuce cups as wraps.
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 skillet over medium heat with a splash of water or broth to keep moist.
- Freeze leftovers in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
