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My go-to, 30 Minute Vietnamese Beef and Crispy Rice Bowl. Peppery, spicy, sweet, and tangy, this Vietnamese inspired stir fried beef has crispy rice, veggies, and plenty of fresh herbs. It’s colorful, super quick, and addictingly delicious. The best part? It’s all made in just one skillet and comes together in about 30 minutes. A great fresh and flavorful dinner for any night of the week.

overhead photo of 30 Minute Vietnamese Beef and Crispy Rice Bowl

If there was a dinner that my family could eat week after week, it’s this Vietnamese beef bowl. Most of my brothers are the very stereotypical guy’s guy when it comes to eating. They love their chicken and steak, and prefer their veggies in potato form. I wish I was joking, but it’s all true. Thankfully most of their pallets have matured as they’ve gotten older (not sure they have though) and they do eat a pretty colorful…ish diet these days.

I like to think that I was a major part of this.

Anyway, it might be surprising, but it’s not a given that I’ll make a recipe my brothers with actually love. Sure, I make some of their favorite foods for them when they are here, but a lot of those foods will never see the light of day here on HBH. Some of them tell me that many of the recipes I make are too veggie focused or “weird” for them. But then there are recipes like todays. Today’s recipe is one they love, and that makes me so excited. As I’ve said many times before, my favorite thing to do is cook for others. I love being able to so easily please the people I love most with a simple recipe.

It’s truly my favorite thing…which is why, during the holidays, I end up playing not only cook, but often bartender too (because most of my family members love their steak and their cocktails).

Anyway, point is I am finally making a recipe my brothers will approve of, and that’s something I’m happy about today. Also? I’m just excited to share this recipe with you all!

raw 30 Minute Vietnamese Beef in bowl

30 Minute Vietnamese Beef in skillet

I can’t really pinpoint my exact source of inspiration for this recipe, other than the fact that I’ve just really been craving these fresh flavors. Lots of fresh herbs, spice, limes, and salty, tangy sauces. To be honest, I had some beef in my freezer and found everything else in my fridge/pantry. That’s kind of how this recipe came to be. Not the best story, but it’s true, and it’s recipes like these that are always my favorite.

First things first, the crispy rice. You probably cannot tell, since it’s hiding underneath all the veggies and beef, but yes, my rice is indeed crispy, and it’s very good. Up until this recipe I’d never made crispy rice at home. But after realizing how simple and easy it is to make with leftover rice (which I almost always have on hand), I will be making it often.

As the rice crisps it takes on a more toasted flavor and lends a nice crunch. It’s a fun switch up from your average steamed rice.

side angle photo of 30 Minute Vietnamese Beef and Crispy Rice Bowl

Once you have the rice crisped, move onto the beef.

Now, I want to discuss the cut of beef you should use. I used very high end beef tenderloin, BUT only because this is what I happened to have in my freezer. Yes, it’s beyond delicious, melts in your mouth, and you really can’t mess it up. That said, I understand that most of you may not want to shell out the cash for beef tenderloin. If that’s the case, no worries. Use a very affordable flank steak. It really does work just as well.

I pan cooked the beef and then tossed in a little sweet, salty, and slightly spicy sauce. This nicely glazes the meat and it’s really delicious. The two key ingredients here are oyster sauce and fish sauce. You can usually find both in the Asian isle at most grocery stores.

overhead close up photo of 30 Minute Vietnamese Beef and Crispy Rice Bowl

At this point, it’s assembly time. I layered my rice and beef with radicchio, carrots, and lots of fresh basil and mint. You can really use any combo of vegetables you’d like though. If you are looking to add another layer… Yes, I do think a crispy fried egg, or even a soft boiled egg, would be really good here.

I know it’s a bit early, but this bowl almost reminds me of a springtime recipe. It’s kind of cozy, but still colorful and fresh. So the perfect balance.

overhead photo of 30 Minute Vietnamese Beef and Crispy Rice Bowl with chopsticks in bowl

If you make this Vietnamese beef bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

30 Minute Vietnamese Beef and Crispy Rice Bowl.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 518 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Season the steak all over with pepper.
    2. In a medium bowl, whisk together the oyster sauce, honey, soy sauce, fish sauce, garlic, and a pinch of crushed red pepper. Add the beef and toss to coat. 
    3. Heat 2 tablespoons oil in a large skillet over high heat. When the oil shimmers, add the rice and season with salt. Toss to coat in oil. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, until the rice begins to turn golden brown, about 3-5 minutes. Spoon the rice out of the pan and onto a plate.
    4. Return the skillet to high heat and add the remaining oil. Spoon the steak out of the sauce, reserving any sauce left in the bowl, and cook, undisturbed for 2-3 minutes. Stir and cook, undisturbed for another 2-3 minutes. Pour the remaining sauce, 3 tablespoons water, and bring to a boil, reduce the heat to medium and cook until the sauce thickens and begins to coat the steak, about 3-5 minutes. Remove from the heat
    5. Divide the rice among bowls and top with cabbage, carrots, and cucumbers. Spoon the beef and sauce overtop. Squeeze with lime. Top with green onions, basil and peanuts. Eat!


*Beef tenderloin is going to be more tender, but if it's too pricey, flank steak works well too. 
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  1. 5 stars
    Tieghan! I have enjoyed dozens of your recipes and loved each one but this is the first time I am leaving a review (sorry). Your Vietnamese Beef and Crispy Rice recipe is amazing. I cooked this recipe twice. The first time with beef tenderloin, yes so good but very expen$ive. Tonight I used a marbleized chuck roast (on sale) cut into bite size pieces, smaller than your recommended one inch cubes for the tenderloin. The chuck roast turned out great, even better than expected. With fresh basil it was sooooo good! All the fresh veggies and lime juice? Wow! As you say, “better than take-out”. And it was. Thank you!

    1. Hey Patrick,
      Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! Thanks for making so many recipes! xT

  2. Can I make the rice the morning of or do I have to make it the night before for it to crisp? Thanks so much! 🙂

    1. Hi Jaime,
      The morning of will work too! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hi Kristin,
      Nope, you will just serve that as a fresh topping. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. My husband and 3 teenage boys loved this recipe(I don’t eat meat)! They loved it so much that I will be doubling this recipe next time.

    1. Hey Maribeth,
      Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan

  4. 5 stars
    Delicious and so versatile. What kind of rice do you typically use? Jasmine? I used medium grain and it was very sticky and didn’t get crisp. The sauce was so good – I imagine you could use chicken or salmon too!

  5. 5 stars
    Have just started cooking your recipes and bought your Super Simple cookbook too. I made this for dinner last night and my boyfriend and I LOVED it. So flavorful. BTW, your photography is gorgeous and I like the personal touches you add to the stories for your recipes. I’ making the Crispy Chipotle Chicken Tacos tonight, btw. Thank you!

      1. 5 stars
        Fresh combo! Made it tonight for my family. We loved it, even though I messed up and added the oil to the bowl of meat. To simplify, I used a bagged Asian salad in place of the cabbage and carrots. I did find the suggested cooking time to be a bit much, but I easily adjusted it to suit my taste. Thanks for an interesting, tasty dish!

        1. Hi Angela,
          Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 xT

  6. 5 stars
    Another excellent recipe. Thank you! I made the full six person recipe, planning to reheat for lunch tomorrow, and of course we ate it all. Threw in some red pepper and asparagus because it was starting to look a bit sad and needed eating. LOVE the crispy rice so much!

  7. 5 stars
    This is my all-time favourite bowl! I made a few changes, I love the combo of basil, cilantro and mint on top – those flavours really elevate the dish – try it if you can. Give the steak a good sear on high heat, but watch closely as the sugar can make make it burn more quickly. I also add pickled carrots and daikon, and fresh cucumber on the side for some green. The crispy rice adds a nice dimension and delicious crunch to the bowl – such a small step that adds huge flavour and texture. Make this – you’ll love it.