A simple yet flavor-packed dish, these Thai Basil Beef Rolls are wrapped in fresh lettuce and loaded with savory, spicy, and aromatic notes. I love how quickly they come together while still giving me that bold, satisfying Thai-inspired flavor using just a handful of ingredients.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers big flavors with minimal effort. I only need a few ingredients, and everything cooks in one pan, making cleanup incredibly easy. The fresh Thai basil adds an aromatic layer that pairs beautifully with the savory beef, and the lettuce wraps keep things light while still filling. It also works for quick dinners, meal prep, or a customizable low-carb option.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 tablespoon oil (sesame or vegetable oil both work well)
1/4 cup soy sauce or coconut aminos
2 cloves garlic, minced
1 cup Thai basil leaves, loosely packed
Optional: fresh lettuce leaves for wrapping, chopped chilies, lime wedges
Directions
Heat the oil in a large skillet over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6–8 minutes.
Stir in the soy sauce and Thai basil leaves. Continue cooking for 1–2 minutes, just until the basil wilts and the sauce is absorbed.
Remove from heat and serve warm inside fresh lettuce leaves. I like topping mine with chilies and a squeeze of lime.
Servings And Timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
I sometimes swap the ground beef for ground turkey or chicken for a lighter version.
For extra heat, I stir in sliced Thai chilies while cooking the beef.
Adding a splash of fish sauce gives a stronger Thai profile.
I occasionally include finely chopped onions or bell peppers for added texture.
For a saucier finish, I mix a teaspoon of brown sugar or honey into the soy sauce.
Storage/Reheating
I store leftover cooked beef in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it in short intervals until hot. I always keep the lettuce wraps separate to maintain freshness and crispness.
FAQs
How do I keep the lettuce leaves from tearing?
I gently dry each leaf with a paper towel to keep them sturdy enough for rolling and filling.
Can I use regular basil instead of Thai basil?
I can use regular basil in a pinch, but Thai basil gives the dish a more authentic, slightly spicy flavor.
What type of lettuce works best?
I prefer butter lettuce or romaine because they create sturdy cups that hold the filling well.
Can I make this dish ahead of time?
I cook the beef filling ahead and store it separately from the lettuce. Assembly takes just a few minutes when ready to serve.
Is this recipe gluten-free?
If I use coconut aminos or gluten-free soy sauce, the dish becomes fully gluten-free.
Conclusion
I find these Thai Basil Beef Rolls to be a quick, satisfying meal that brings bright, bold flavors to the table with almost no effort. Whether I want something light, customizable, or perfect for a weeknight dinner, this recipe always delivers with fresh aromatics and savory depth. Enjoy assembling and savoring each bite!
Thai Basil Beef Rolls are a quick and flavorful dish featuring ground beef sautéed with garlic, soy sauce, and aromatic Thai basil, served in fresh lettuce wraps for a light yet satisfying meal.
Total Time:15 minutes
Yield:4 servings
Ingredients
1 lb ground beef
1 tablespoon oil (sesame or vegetable oil)
1/4 cup soy sauce or coconut aminos
2 cloves garlic, minced
1 cup Thai basil leaves, loosely packed
Optional: fresh lettuce leaves for wrapping
Optional: chopped chilies
Optional: lime wedges
Instructions
Heat oil in a large skillet over medium-high heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add ground beef and cook, breaking it apart, until browned and cooked through, about 6–8 minutes.
Stir in soy sauce and Thai basil. Cook for 1–2 minutes until basil wilts and sauce is absorbed.
Remove from heat and serve warm in fresh lettuce leaves. Top with chilies and a squeeze of lime if desired.
Notes
Use coconut aminos for a gluten-free option.
Thai basil gives a distinct spicy-sweet flavor, but regular basil can be substituted.
Butter lettuce or romaine work best for wraps.
Keep lettuce separate from filling until serving to maintain crispness.
Add a splash of fish sauce or a bit of brown sugar for extra depth.
