Description

This Ginger-Basil Beef and Zucchini Skillet is a flavorful, quick, and easy stir-fry dish combining lean ground beef with fresh zucchini, aromatic ginger, garlic, and fresh basil. It's perfectly balanced with a savory and tangy sauce made from soy sauce, rice vinegar, fish sauce, and a spicy kick from Gochujang or sriracha. Great served over jasmine rice or wrapped in crisp Bibb lettuce cups, this dish is a delicious weeknight dinner option.

Ingredients

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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 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 beef is cooked through, approximately 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 the 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 same skillet along with zucchini. Cook, stirring only occasionally, until zucchini is browned and softened, about 7 minutes. Stir in shallots, ginger, and garlic; cook for an additional 2 minutes until fragrant and aromatic.
Combine beef and sauce: Return the cooked beef back to the skillet along with the prepared sauce. Cook, stirring occasionally, until the sauce has reduced to a light glaze coating the ingredients, about 2 to 3 minutes.
Finish and serve: Turn off the heat and stir in torn fresh basil leaves. Serve the dish over cooked rice or in Bibb lettuce cups as wraps for a lighter option.

Notes

Nutrition facts do not include rice or optional serving components.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the microwave or on the stovetop; add a splash of water or broth when reheating in a skillet to prevent dryness.
Freeze leftovers in airtight containers or freezer-safe bags for up to 3 months; thaw overnight in the refrigerator before reheating.
For a vegetarian version, substitute ground beef with plant-based crumbles and ensure fish sauce is replaced with a vegetarian alternative or additional soy sauce.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 80 mg