Ginger-Basil Beef and Zucchini Skillet Recipe
A vibrant and savory Ginger-Basil Beef and Zucchini Skillet combining lean ground beef with fresh zucchini, fragrant basil, and bold Asian-inspired flavors like ginger, garlic, soy sauce, and gochujang. This quick and healthy one-pan dish is perfect for a weeknight meal and can be served over rice or in lettuce wraps for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Beef and Vegetables
- 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
Sauces and Seasonings
- 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
Optional for Serving
- Cooked long-grain white rice (such as jasmine rice) or grain of choice
- Bibb lettuce cups for lettuce wraps
Instructions
- Heat the Oil: In a large skillet, warm 2 to 3 tablespoons of extra-virgin olive oil (or avocado oil) over medium-high heat until shimmering but not smoking.
- Cook the Ground Beef: Add 1 pound of lean ground beef to the skillet, seasoning with kosher salt and black pepper to taste. Cook, breaking up the meat with a spatula, until the beef is browned and cooked through, about 5 to 7 minutes. Drain excess fat if needed.
- Sauté Shallots, Ginger, and Garlic: Stir in the finely chopped shallot (about 1/3 cup), 3 tablespoons of minced fresh ginger, and 3 minced garlic cloves. Cook for 2 to 3 minutes until fragrant and the shallots are softened.
- Add Zucchini and Sauces: Mix in 1 pound of thinly sliced zucchini half moons. Pour in 1/4 cup of lower-sodium soy sauce or tamari, 2 tablespoons of unseasoned rice vinegar, 1 tablespoon of fish sauce, and 1 tablespoon of gochujang or sriracha. Stir well to combine and cook for 4 to 5 minutes, until zucchini is just tender but still has a slight bite.
- Finish with Basil: Remove skillet from heat and gently fold in 1 cup of torn fresh basil leaves. The residual heat will wilt the basil, releasing its aromatic flavor.
- Serve: Serve the Ginger-Basil Beef and Zucchini hot, either over cooked jasmine rice or in Bibb lettuce cups for a fresh, low-carb option.
Notes
- Use lean ground beef to reduce excess fat and keep the dish healthy.
- Adjust the amount of gochujang or sriracha based on your preferred spice level.
- Fish sauce adds depth—if unavailable, a bit more soy sauce can be used as a substitute, but the flavor will be less complex.
- Fresh basil is key for authentic flavor; avoid dried basil in this recipe.
- For a gluten-free version, ensure soy sauce is tamari or labeled gluten-free.
- This dish stores well refrigerated for up to 3 days and reheats quickly in a skillet or microwave.
