Thai Basil Beef Rolls are a flavorful and healthy dish that combines spicy ground beef with fresh vegetables, all wrapped in crisp lettuce leaves.
Author:Emma Rossi
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 teaspoon chili paste (adjust to taste)
1 cup fresh Thai basil leaves
8 large lettuce leaves (such as Boston or Bibb lettuce)
1 small carrot, julienned
1 cucumber, julienned
1/4 cup chopped peanuts
Lime wedges for serving
Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, stirring until fragrant, about 1 minute.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Once the beef is browned, drain any excess fat if necessary.
Pour in the soy sauce, fish sauce, oyster sauce, brown sugar, and chili paste. Stir to combine and let simmer for 2-3 minutes, allowing the flavors to meld together.
Stir in the fresh Thai basil leaves and cook until wilted, about 1-2 minutes.
Remove the skillet from heat.
To assemble the rolls, lay a lettuce leaf on a plate. Spoon a portion of the beef mixture onto the center of the leaf.
Top with julienned carrot and cucumber, then sprinkle with chopped peanuts.
Roll the lettuce leaf around the filling like a wrap. Secure with a toothpick if needed.
Repeat with the remaining lettuce leaves and beef mixture.
Serve immediately with lime wedges on the side, allowing guests to squeeze lime juice over the rolls to taste.
Notes
Adjust the chili paste according to your heat preference.
These rolls are best served fresh but can be stored in the refrigerator for a short time.
Feel free to add or substitute other vegetables based on your preference.