Ginger-Basil Beef and Zucchini Skillet

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

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

Cooked long-grain white rice (such as jasmine rice) or grain of choice

Bibb lettuce cups to make lettuce wraps

Anweisungen

Heat 1 Tbsp. oil in a large skillet over medium-high. Add ground beef and season with a pinch of salt and black pepper. Use a wooden spoon or metal spatula to flatten 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 cooked through, about 2 to 3 more minutes. Transfer beef to a bowl and reduce heat to medium.Meanwhile, in a small bowl or measuring cup, combine soy sauce, rice vinegar, fish sauce, and Gochujang (or sriracha); mix well. Set aside.

Add another 1 to 2 Tbsp. oil to the pan along with zucchini. Cook, stirring only occasionally, until zucchini is nicely browned and softened, about 7 minutes. Stir in shallots, ginger, and garlic; cook 2 more minutes, until aromatic.

Add beef back to pan along with soy sauce mixture; cook, stirring, until the sauce has reduced to a light glaze, about 2 to 3 minutes. Turn off heat and stir in fresh basil. Serve over rice or in lettuce cups.

Nährwertangaben

• Portionsgröße: 1 cup
• Kalorien: 292 kcal
• Gesamtfett: 15.5 g
• Gesättigtes Fett: 4 g
• Natrium: 990 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 6 g
• Eiweiß: 27 g