Flavorful Thai Basil Beef Rolls- Easy & Delicious

Get ready to tantalize your taste buds with these incredibly Flavorful Thai Basil Beef Rolls! Thinly sliced beef wraps around a vibrant, aromatic Thai basil filling, creating a symphony of sweet, savory, and spicy notes in every bite. They’re surprisingly easy to make and perfect as an appetizer or a light main course that will surely impress.

Ingredients

• 1 lb sirloin or flank steak, thinly sliced against the grain (about 1/8-inch thick)
• 1 cup fresh Thai basil leaves, packed
• 2 cloves garlic, minced
• 1 red bird’s eye chili, thinly sliced (optional, adjust to taste)
• 1 tbsp vegetable oil for cooking beef
• 1 tbsp soy sauce (for beef marinade)
• 1 tbsp oyster sauce (for beef marinade)
• 1 tsp sugar (for beef marinade)
• 1/2 tsp white pepper (for beef marinade)
• 1 tsp cornstarch (for beef marinade)
• 2 tbsp soy sauce (for sauce)
• 1 tbsp oyster sauce (for sauce)
• 1 tbsp sugar (for sauce)
• 1/4 cup water or chicken broth (for sauce)
• 1 tsp cornstarch mixed with 1 tbsp water (for slurry)
• Extra fresh Thai basil for garnish (optional)

Instructions

1. Prepare the Beef: Pat the thinly sliced beef dry with paper towels. In a medium bowl, combine the beef with the marinade ingredients (1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 tsp white pepper, 1 tsp cornstarch). Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. Prepare the Filling: In a small bowl, gently combine the fresh Thai basil leaves, minced garlic, and sliced red chili (if using).
3. Assemble the Rolls: Lay a slice of marinated beef flat on a clean surface. Place a small amount (about 1/2 to 1 teaspoon) of the basil-garlic-chili mixture near one end of the beef slice. Carefully roll the beef tightly to form a compact roll. Repeat with the remaining beef and filling.
4. Prepare the Sauce: In a small bowl, whisk together the sauce ingredients (2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, and 1/4 cup water/broth). Set aside. Prepare the cornstarch slurry in a separate tiny bowl.
5. Cook the Rolls: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, carefully add the beef rolls in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side, until browned and cooked to your desired doneness. Remove cooked rolls from the pan and set aside.
6. Finish the Sauce: If there’s excess oil, carefully drain some from the pan. Pour the prepared sauce mixture into the hot pan. Bring to a simmer, stirring constantly. Once simmering, add the cornstarch slurry, stirring quickly until the sauce thickens to a glossy consistency.
7. Combine and Serve: Return the cooked beef rolls to the pan, tossing gently to coat them evenly with the sauce. Cook for another 30 seconds to heat through. Garnish with extra fresh Thai basil if desired. Serve immediately with steamed rice or as an appetizer.