20 Minute Thai Basil Beef (Print Version)
# Ingredients:
→ Beef Filling
01 -
450 g ground beef
02 -
3 cloves garlic, minced
03 -
2 shallots, finely chopped
04 -
1 tablespoon ginger paste
05 -
1 tablespoon lemongrass, chopped
06 -
1 teaspoon Chinese five-spice powder
07 -
60 ml soy sauce
08 -
2 tablespoons sweet chili sauce
09 -
Juice of 1 lime
10 -
1 cup Thai basil leaves, torn
→ Fresh Fillings
11 -
2 scallions, julienned
12 -
1/4 cup cilantro, chopped
13 -
Gem lettuce leaves or similar, separated
14 -
1 avocado, sliced
→ Wrapper
15 -
Rice paper sheets
# Instructions:
01 -
Heat a small amount of neutral oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until evenly browned and beginning to crisp at the edges.
02 -
Add minced garlic, ginger paste, chopped lemongrass, and Chinese five-spice powder to the browned beef. Stir thoroughly to combine and sauté for 1-2 minutes until fragrant.
03 -
Add finely chopped shallots, soy sauce, sweet chili sauce, and lime juice. Stir to coat the beef evenly, then let the mixture simmer gently for 2-3 minutes to meld flavors.
04 -
Remove the skillet from heat. Gently fold in torn Thai basil leaves, allowing residual heat to release their aroma into the mixture.
05 -
Fill a shallow dish with lukewarm water. Submerge each rice paper sheet for approximately 10 seconds until just pliable, then transfer to a damp kitchen towel.
06 -
Place a portion of the beef mixture in the center of each softened rice paper. Top with scallions, cilantro, lettuce leaves, and avocado slices. Fold in the sides and roll tightly to encase the filling.
# Notes:
01 -
Keep the rice paper sheets covered to prevent drying out while you work. For even assembly, avoid overfilling and always roll with gentle pressure.