Summer evenings are for fresh flavors that don’t keep you in the kitchen. You need something light, vibrant, and packed with protein. These Thai Basil Beef Rolls are exactly what your family craves right now.
It is the perfect way to use fresh garden herbs. You get a restaurant-quality meal without the high price tag. Let’s make your next weeknight dinner feel special and easy.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is naturally low-carb and very high in protein. You will love how the savory glaze coats every single bite.
It is perfect for a healthy reset after a busy weekend. The fresh crunch of carrots and peppers feels so satisfying. Your family will think you spent hours in the kitchen.
Simple Cooking Method
Do not let the rolling step intimidate you. It is actually very quick once you start. You just lay, fill, and roll tightly. Even beginner cooks can master this technique easily.
The secret is a hot skillet for a perfect sear. This locks in the juices and creates amazing flavor. You only need ten minutes at the stove.
Ingredients You’ll Need
These ingredients are fresh, simple, and easy to find at any store.
- 1 pound flank steak, sliced thin against the grain into 2×4 inch strips
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, julienned
- 1 large carrot, julienned
- 4 scallions, cut into 3-inch lengths
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon red chili flakes
- 1 tablespoon vegetable oil
Step-by-Step Directions
- Whisk oyster sauce, soy sauce, brown sugar, and chili flakes together.
- Lay beef strips flat on your clean work surface.
- Place pepper, carrot, scallion, and basil at one end.
- Roll the beef tightly and secure with a wooden toothpick.
- Heat vegetable oil in a large skillet over medium-high heat.
- Place rolls seam-side down and sear for 2-3 minutes per side.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour the sauce mixture over and toss for 1 minute.
- Remove toothpicks carefully before serving your delicious meal.
Best Ways to Enjoy It
Serve these warm with a side of steamed jasmine rice. For a low-carb option, try cauliflower rice or a simple salad. The colors look beautiful on a large serving platter.
Add a squeeze of fresh lime juice for extra brightness. Set the table and enjoy a fresh summer meal outside. It is a wonderful way to end your day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is great for next-day lunches too.
To reheat, use a skillet over medium heat for best results. This keeps the beef tender and the veggies slightly crisp. Avoid the microwave if you want to keep the perfect texture.
Tips for Best Results
- Slice the beef while it is slightly frozen for thin strips.
- Don’t skip the toothpicks or the rolls might come apart.
- Use fresh Thai basil rather than dried for the best aroma.
- Avoid crowding the skillet so the beef sears instead of steams.
- Prep all your vegetables before you start the cooking process.
- Swap the chili flakes for fresh sliced chilies if you love heat.
Easy Flavor Ideas
- Try using thin chicken breast strips for a lighter protein.
- Add sliced zucchini for even more garden-fresh crunch.
- Use regular sweet basil if you cannot find Thai basil.
- Drizzle with a little sesame oil for a nutty finish.
Common Questions
Can I make these ahead of time?
Yes, you can roll them up a few hours early. Keep them covered in the fridge until you are ready. Just sear and glaze right before you eat.
What if I don’t have flank steak?
Sirloin tip or skirt steak also work very well here. Just ensure you slice it very thin against the grain. This keeps the beef tender and easy to bite.
I hope these Thai Basil Beef Rolls bring some joy to your table. They are such a fresh and filling way to enjoy a summer evening. Happy cooking!
— Katie Wood
Ingredients
- 1 pound flank steak, sliced thin against the grain into 2x4 inch strips
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, julienned
- 1 large carrot , julienned
- 4 scallions , cut into 3-inch lengths
- 2 cloves garlic , minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon red chili flakes
- 1 tablespoon vegetable oil
Instructions
- Whisk oyster sauce, soy sauce, brown sugar, and chili flakes in a small bowl to create the glaze.
- Lay beef strips flat and place a portion of bell pepper, carrot, scallion, and 2-3 basil leaves at one end of each strip.
- Roll the beef tightly around the vegetables and secure each roll with a wooden toothpick.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Place beef rolls in the skillet seam-side down and sear for 2 to 3 minutes per side until well-browned and beef is cooked through.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour the prepared sauce mixture over the rolls and toss gently for 1 minute until the glaze thickens and coats the beef.
- Remove toothpicks carefully before serving hot.
