Recipes

Ginger-Basil Beef and Zucchini Skillet

by StudioLink Recipe.
June 20, 2025
View the Studiolink
Made by Jamie
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Browned beef and tender zucchini meet fresh ginger, garlic, and basil in a savory, lightly spicy glaze. Serve this easy skillet dinner over rice or tucked into lettuce cups.
4
Servings
30 Minutes
Total Time
1 Skillet
Equipment
Estimated Nutrition Per Serving
292 calories | Protein: 27g | Carbohydrates: 11g | Fat: 15.5g | Fiber: 2g
Creator-provided estimates; excludes rice and optional toppings.

Ingredients:

0.5x
1x
2x
4x
 
  •   2-3 tbsp oil
  •   1 lb lean ground beef (sub ground turkey or chicken or meatless grounds)
  •   kosher salt
  •   black pepper
  •   1 lb zucchini
  •   1 medium shallot
  •   3 tbsp fresh ginger (minced)
  •   3 cloves garlic
  •   1/4 cup low-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
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Brown the 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 to taste. Press into the pan and leave for about 4 minutes to brown underneath. Break apart and cook for another 2–3 minutes, until cooked through. Transfer to a bowl and reduce the heat to medium.
  2. Mix the sauce. Stir together the SOY SAUCE OR TAMARI, RICE VINEGAR, FISH SAUCE, and GOCHUJANG OR SRIRACHA.
  3. Cook the zucchini. Add the remaining 1–2 tablespoons of oil and the ZUCCHINI to the skillet. Cook for about 7 minutes, stirring occasionally, until tender and browned. Add the SHALLOT, GINGER, and GARLIC; cook for 2 minutes.
  4. Glaze and finish. Return the beef and add the sauce. Toss over the heat for 2–3 minutes, until lightly glazed. Turn off the heat and fold in the FRESH BASIL.
  5. Serve. Spoon over cooked rice or into lettuce cups, if desired.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.

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