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Thai Basil Beef Rolls

Thai basil beef rolls with deeply browned ground beef, quick stir-fried garlic and chilies, and a savory oyster-fish sauce glaze that clings like a lacquer. Served as crisp lettuce wrap cups overflowing with fresh Thai basil, topped with sliced chili and a fried egg.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Thai Basil Beef Rolls
  • 1.5 lb ground beef Use 80/20 for best caramelized edges.
  • 6 garlic Minced.
  • 1 Thai chilies or jalapeño Thinly sliced; use 3–4 Thai chilies or 1 jalapeño.
  • 1 cup fresh Thai basil leaves Keep leaves whole for a fresh finish.
  • 2 tbsp oyster sauce For the savory glaze.
  • 2 tbsp soy sauce Adds depth and saltiness.
  • 1 tbsp fish sauce Brings classic Thai umami.
  • 1 tbsp brown sugar Balances salty sauce into caramelization.
  • 1 tbsp vegetable oil For high-heat stir-frying.
  • 8 butter lettuce or romaine leaves Use to form crisp lettuce cups.
  • 4 fried eggs Optional but traditional; serve on top.
  • 1 sliced red chili For garnish; extra slices on top.
  • 1 lime wedges For serving.
  • 1 jasmine rice For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce
  1. Whisk together oyster sauce, soy sauce, fish sauce, and brown sugar, then set aside so the sugar dissolves evenly.
Stir-fry the aromatics and beef
  1. Heat vegetable oil in a wok or large skillet over high heat until smoking, then add garlic and chilies and stir-fry for 30 seconds until fragrant.
  2. Add ground beef and cook, breaking it apart, for 5-6 minutes until deeply browned with caramelized edges.
  3. Drain any excess fat from the pan so the sauce caramelizes instead of steaming.
  4. Pour the sauce over the beef and toss to coat, then cook for 1-2 minutes until the sauce caramelizes onto the beef.
Finish with Thai basil and serve
  1. Remove from the heat and fold in fresh Thai basil until just wilted so the leaves stay bright.
  2. Serve the beef in butter lettuce or romaine leaves topped with fried eggs and extra sliced red chili, with lime wedges and jasmine rice alongside.

Notes

Pro tip: Keep the pan hot and don’t rush the beef—caramelized edges are where the flavor is. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet over medium heat until hot, then assemble in fresh lettuce cups. Freezing is not recommended for the lettuce cups. If you want a dairy-free option, this recipe already is; for lower-carb, skip jasmine rice and serve with extra lettuce.