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Thinly sliced flank steak rolls filled with Thai basil and red peppers in a glossy soy glaze

Thai Basil Beef Rolls

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 1 lb flank steak, sliced into 1/8-inch thin strips against the grain
  • 2 cups fresh Thai basil leaves
  • 1 red bell pepper, julienned
  • 4 scallions , cut into 3-inch lengths
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon bird 's eye chili, minced
  • 2 cloves garlic , minced

Method
 

  1. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, minced chili, and garlic to create the marinade glaze.
  2. Lay steak strips flat and brush both sides lightly with a portion of the sauce mixture.
  3. Place a bundle containing 3-4 Thai basil leaves, 2 strips of julienned pepper, and 2 scallion segments at one end of each steak strip.
  4. Roll the beef tightly around the vegetable filling and secure the seam with a wooden toothpick.
  5. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  6. Place rolls seam-side down in the skillet and sear for 2-3 minutes per side until the beef is browned and cooked through.
  7. Pour the remaining sauce into the skillet and toss the rolls for 1 minute until the glaze has thickened and coated the beef.
  8. Remove toothpicks before serving immediately.