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Ginger-Basil Beef and Zucchini Skillet Recipe

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4.4 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Ginger-Basil Beef and Zucchini Skillet is a quick and flavorful stir-fry dish perfect for weeknight dinners. Lean ground beef is cooked to a savory brown, then combined with tender zucchini, aromatic shallots, fresh ginger, and garlic. The dish is elevated with a tangy and spicy sauce featuring soy sauce, rice vinegar, fish sauce, and Gochujang. Fresh basil leaves add a fragrant finish. Serve it over jasmine rice or wrapped in bibb lettuce cups for a versatile and satisfying meal.

Ingredients

Beef and Oil

  • 2 to 3 Tbsp. extra-virgin olive oil (or avocado oil)
  • 1 lb. lean ground beef
  • Kosher salt and black pepper to taste

Vegetables and Aromatics

  • 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 Touches

  • 1 cup torn fresh basil leaves
  • Cooked long-grain white rice (such as jasmine rice) or grain of choice
  • Bibb lettuce cups to make lettuce wraps

Instructions

  1. Cook the Ground Beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and season with salt and black pepper. Use a wooden spoon or metal spatula to flatten the beef into the pan and break it into smaller pieces. Let it 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 the heat to medium.
  2. Prepare the Sauce: While the beef cooks, combine soy sauce, rice vinegar, fish sauce, and Gochujang (or sriracha) in a small bowl or measuring cup. Mix well and set aside.
  3. Cook the Vegetables: Add another 1 to 2 tablespoons of oil to the same skillet. Add the zucchini and cook, stirring occasionally, until it is nicely browned and softened, about 7 minutes. Stir in the chopped shallots, minced ginger, and garlic. Cook for 2 more minutes until aromatic.
  4. Combine and Finish: Return the cooked beef to the skillet along with the prepared sauce. Cook while stirring until the sauce reduces to a light glaze and coats the beef and vegetables evenly, about 2 to 3 minutes. Turn off the heat and stir in the torn fresh basil leaves.
  5. Serve: Serve the ginger-basil beef and zucchini mixture over cooked jasmine rice or use bibb lettuce cups to make refreshing lettuce wraps.

Notes

  • Lean ground beef works best for a healthier choice and less grease.
  • Gochujang adds a spicy, slightly sweet flavor; substitute sriracha if you prefer a milder heat.
  • Adjust oil quantity depending on your preference for richness and cooking surface.
  • The dish can be served over rice for a traditional meal or wrapped in lettuce cups for a lighter, low-carb option.
  • Use avocado oil for a higher smoke point if cooking at higher heat.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://sarabaking.com/ginger-basil-beef-and-zucchini-skillet-recipe/