Thai Basil Beef Rolls- Easy Flavorful Recipe

Craving the vibrant flavors of Thailand without the fuss? These Thai Basil Beef Rolls are your answer! Succulent marinated beef stir-fried with fragrant Thai basil, garlic, and chilies, then wrapped in delicate rice paper, offers an explosion of savory and aromatic tastes. This easy-to-make dish is perfect as an appetizer or a light meal that’s sure to impress.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• For the Marinade:
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tsp sesame oil (optional)
• For the Stir-fry:
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1-2 shallots, thinly sliced
• 1-2 bird’s eye chilies, thinly sliced (optional, for heat)
• 1/2 cup chicken or beef broth (or water)
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 cup fresh Thai basil leaves, packed
• For the Rolls:
• 12-15 sheets rice paper wrappers (8.5-inch diameter)
• Optional: Fresh lettuce leaves, rice vermicelli, shredded carrots for extra filling
• For the Dipping Sauce (Nuoc Cham Style):
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice
• 2 tbsp sugar
• 4 tbsp warm water
• 1 clove garlic, minced
• 1 bird’s eye chili, minced (optional)

Instructions

1. **Marinate the Beef:** In a medium bowl, combine the thinly sliced beef with soy sauce, oyster sauce, sugar, cornstarch, and sesame oil (if using). Mix well and let marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. **Prepare Stir-fry Aromatics:** Mince the garlic, thinly slice the shallots, and slice the chilies (if using).
3. **Stir-fry the Beef:** Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and mostly cooked through. Remove the beef from the wok and set aside.
4. **Cook Aromatics and Sauce:** In the same wok, add a little more oil if needed. Add the minced garlic, sliced shallots, and chilies (if using) and stir-fry for 30 seconds until fragrant. Pour in the chicken/beef broth, fish sauce, sugar, and white pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. **Combine Beef and Basil:** Return the cooked beef to the wok. Toss to coat with the sauce. Stir in the fresh Thai basil leaves until just wilted, about 30 seconds. Remove from heat immediately to prevent overcooking the basil.
6. **Prepare Rice Paper and Dipping Sauce:** Fill a shallow dish or pie plate with warm water. Prepare your dipping sauce by combining fish sauce, lime juice, sugar, warm water, minced garlic, and minced chili (if using). Stir until sugar dissolves.
7. **Assemble the Rolls:** Dip one rice paper wrapper into the warm water for 15-20 seconds, until pliable but still slightly firm. Lay it flat on a clean, damp surface. Place a spoonful of the Thai basil beef mixture (and optional lettuce/vermicelli/carrots) near the bottom edge of the wrapper. Fold the bottom edge over the filling, then fold in the sides, and tightly roll it up from bottom to top.
8. **Serve:** Repeat with the remaining wrappers and filling. Serve the Thai Basil Beef Rolls immediately with the prepared dipping sauce. Enjoy!