Thai Basil Beef Lettuce Bowls

• 1 lb flank steak, thinly sliced
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups packed Thai basil leaves
• 4 cups lettuce leaves, for serving
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon sugar
• Juice of 1 lime
• 1 teaspoon sesame oil

Steps

1. 1 In a bowl, combine beef with soy sauce, fish sauce, and oyster sauce. Marinate for 5 minutes.
2. 2 Heat vegetable oil in a large skillet or wok over high heat.
3. 3 Add garlic and ginger, stir-frying until fragrant, about 30 seconds.
4. 4 Add the marinated beef, cooking until browned and cooked through, about 3-4 minutes.
5. 5 Toss in the red bell pepper and onion, stir-frying for another 2 minutes.
6. 6 Stir in the sugar and lime juice, then add the Thai basil leaves, cooking just until wilted.
7. 7 Remove from heat and drizzle with sesame oil.
8. 8 Serve immediately in lettuce cups.

Equipment

• Skillet or wok
• Cutting board
• Chef's knife

Variations

• Substitute chicken for beef for a chicken basil lettuce wrap.

Substitutions

• Use regular basil if Thai basil is unavailable.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Spicy mayo
• Fresh cucumber slices

Nutrition

Tips

• Use thinly sliced beef for quicker cooking.
• For extra spice, add a pinch of red pepper flakes with the basil.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Not ideal for freezing due to the texture of the beef and lettuce.

Serving Suggestions

• Serve with steamed jasmine rice or a side of spicy mayo for dipping.

FAQ