Thai Basil Beef Rolls with Peanut Dipping Sauce
By Pauline Ortiz
25 min
Prep
15 min
Cook
40 min
Total
4
Servings
Easy
Level
Thai basil, with purple stems, adds anise flavor to the beef rolls. A cut of flank or sirloin steak is thin enough to eat. I prepare cold rice paper rolls with noodles and other vegetables and herbs to serve along with the beef rolls.
Slice beef against the grain. Marinate beef for at least 15 minutes with soy sauce, fish sauce, lime juice, sesame oil, and garlic. Pan-fry beef in a large skillet over medium-high heat for 3 to 5 minutes or until beef is browned and cooked. I prefer not to overcook thin slices of beef, as they can dry out quickly.
The rice paper wrappers do not need to be soaked for as long as you may think. Steep the wrappers in warm water for 15 to 20 seconds, or until pliable but still fairly firm. Then lay the wrappers on a damp surface, such as a cutting board or towel. Additional filling will help soften the wrappers. Oversteeped wrappers are more likely to tear.
I add hot water to peanut sauce and mix in other ingredients to make a smooth sauce. Nuoc cham is a lighter sauce made with fish sauce, lime juice, garlic, sugar, and Thai chilies. Both peanut and nuoc cham sauces can be served with spring rolls; provide both options if you want your guests to select a sauce.
What makes this special
- Thai basil has anise-like flavors and purple stems. These characteristics will help you recognize Thai basil at the grocery store.
- Flank steak or sirloin cooked 3 to 5 minutes after a short marinade.
- A small amount of beef is tasty served with vermicelli, cucumbers, carrots, and other fresh herbs.
- The peanut sauce is made from peanut butter and water. Hoisin sauce and soy sauce are added to the peanut sauce for flavor and salt.
- Try other options like cooked shrimp, grilled chicken, crispy tofu, and lean ground beef instead of steak.
- Two dipping sauces are served with the dish to flavor the roll, changing it from peanut-based to lime and fish sauce.
Ingredients
- •1 lb flank steak or sirloin (thinly sliced against the grain)
- •2 tbsp soy sauce
- •1 tbsp fish sauce
- •1 tbsp lime juice
- •1 tsp sesame oil
- •2 cloves garlic (minced)
- •8 round rice paper wrappers (8-10 wrappers)
- •4 oz rice vermicelli noodles
- •1 large carrot (julienned)
- •1 cucumber (julienned)
- •1 cup fresh Thai basil leaves
- •½ cup fresh mint leaves
- •½ cup fresh cilantro leaves
- •½ cup creamy peanut butter
- •¼ cup warm water (for peanut dipping sauce)
- •2 tbsp hoisin sauce
- •1 tbsp lime juice (for peanut dipping sauce)
- •1 tbsp soy sauce (for peanut dipping sauce)
- •1 tsp chili garlic sauce (or to taste)
- •½ cup water (for nuoc cham)
- •¼ cup fish sauce (for nuoc cham)
- •¼ cup granulated sugar
- •2 tbsp fresh lime juice (for nuoc cham)
- •1 Thai chilies (1-2, finely chopped)
- •1 clove garlic (minced, for nuoc cham)
Instructions
- 1
Whisk 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 teaspoon sesame oil, and 2 minced garlic cloves in a medium bowl. Toss in the sliced beef and marinate for at least 15 minutes.
- 2
Heat a large skillet or wok over medium-high heat. Cook the beef until just browned and cooked through, about 3-5 minutes, then set it aside.
- 3
Soak the rice vermicelli noodles in hot water for a few minutes until tender. Drain them and rinse with cold water.
- 4
Whisk 1/2 cup peanut butter with 1/4 cup warm water in a small bowl until smooth. Whisk in 2 tablespoons hoisin sauce, 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon chili garlic sauce.
- 5
Stir 1/2 cup water and 1/4 cup sugar in a small bowl until the sugar dissolves. Add 1/4 cup fish sauce, 2 tablespoons lime juice, the chopped Thai chilies, and 1 minced garlic clove, then let the sauce sit for at least 10 minutes.
- 6
Fill a shallow dish with warm water. Dip one rice paper wrapper for 15-20 seconds until pliable, then place it on a damp surface.
- 7
Layer a small amount of noodles, beef, carrot, cucumber, Thai basil, mint, and cilantro on the bottom third of the wrapper. Fold up the bottom edge, fold in the sides, and roll tightly. Repeat with the remaining ingredients.
- 8
Serve the rolls immediately with the peanut dipping sauce or nuoc cham.
FAQ
Nutrition (per serving)
Calories
480
Reviews
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