This post may contain affiliate links, please see our privacy policy for details.

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: 542 kcal

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

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 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!

Notes

*Beef tenderloin is going to be more tender, but if it's too pricey, flank steak works well too. 

horizontal photo of 30 Minute Vietnamese Beef and Crispy Rice Bowl

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 5 stars
    I have eaten this for 5 days straight now for lunch and dinner. Quite possibly the easiest and most delicious thing to make.
    Tips:
    cold leftover rice is better to fry
    make extra marinade. If you let the beef marinate in the fridge, most of the yummy goodness will be soaked up
    works with chicken and/or pork
    You will not stop talking about this to friends so be prepared to talk about it a lot.

    1. Hey Skim,
      You can use soy sauce in place of the fish sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    AMAZING! I’ve never used oyster or fish sauce in my kitchen and was timid at first to see how the flavors would combine but I promise you, you will not be disappointed! We omitted the red pepper flakes so it wasn’t spicy but we couldn’t have been happier. Also had to use sirloin instead because of a beef shortage here but it did the trick.

  8. 5 stars
    This beef dish is amazing and reminds us of our favorite dish at one of our favorite restaurants.
    And the crispy rice is a game-changer!!!! — had to make double in a separate skillet bc my kids loved it.
    I will definitely be making this dish often.

    1. Thank you so much! I am really glad this recipe turned out so well for you! I hope you continue to enjoy my recipes! xTieghan

    1. Hey Emily! I am sure ground beef will work wonderfully! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  9. This looks delicious, but I have a shell fish allergy; what is a good substitute for the oyster sauce? Can it be omitted?

    1. Hi Cari! I would use an equal amount of hoisin sauce or soy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  10. 5 stars
    Omg made this last weekend n it was a hit with the family once again. It’s on repeat again this week so that the hubs can actually have some since our daughter ate most do it lol. Thank you so much.

      1. Hey Roseanne,
        Sure, that will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. 5 stars
    The crispy rice really ups the ante and makes this dish spectacular! I subbed coconut aminos for soy sauce, cilantro for basil and used tenderloin. Will def make again!

  12. This looks amazing! My boyfriend loves rice bowls. I’m not a huge rice fan but I’m trying to be more open to trying recipes with it. Will give it a go this weekend.

    1. I hope this bowl changes your mind! Let me know how it turns out for you both, Janet! Thank you! xTieghan

  13. 5 stars
    nice recipie and lovely photos. i made a variation of this dish before seeing yours. I used tri-tip instead of flank (and with only a couple tweaks I’ve substituted salmon as the protein in prior efforts). I used light brown sugar instead of honey and zested a lime and it’s juice into the sauce but I like your idea of a splash of lime at the table—this provides a nice acid balance to the sauce’s sweetness. I also used a generous grating of fresh ginger to go with the mint and basil. And.a final tweak is I minced a fresh jalapeño pepper into the sauce instead of the pepper flakes. You found a sneaky way to get your kids eating a salad without realizing it! Beautiful dish, keep up the good work.

  14. 5 stars
    I’ve made this twice in the last week and we love it! Omitted the fish sauce since we didn’t have any on hand and it was still awesome! Definitely adding it to our go-to list!

  15. 5 stars
    Great recipe! I had thin sliced stir fry beef in the freezer so I shortened the cook time and it didn’t get caramelized but the flavor was wonderful. Other than the meat change, the recipe was unchanged.

  16. 5 stars
    This is my third time making this relish dish! We love it!!! It’s beautiful to look at as well. This time I used shrimp instead of beef and it was every bit as good. You inspire me, Teigan!

  17. 5 stars
    Why am I just now learning about crispy rice?! I have to talk about that first. I used jasmine rice and it was just ridiculously good. Then the meat and veggies—- so gooood! Luved this recipe. So delish! A lot of flavor going on here. Better than a restaurant. Thanks so much! (Tip— soak the shredded radicchio in water to get rid of the bitterness.)

  18. 5 stars
    Delicious and easy! I did marinate the meat over night and the flavor was so so good. Will be making again and for others for sure! The flavors are perfect.

  19. 5 stars
    The boyfriend and I have been trying your Asian inspired dishes lately and this is BY FAR his favorite! The flavors are beyond this world, we’ll definitely do it again!

  20. Hello,

    May I ask why is so hard to cook the flank steak, especially the inside? How can I cook it faster?

    If I replace oyster sauce to Hoisin sauce, does it make a big difference?

    Please answer as soon as possible! I would like to cook for my boyfriend tomorrow and is doing a sample cooking right now? Thank you!

    1. Hi Sophia, I am not sure I understand what you are asking? Is the steak not cooking for you? How long is it taking? What heat are you using?

      Yes, you can use hoisin sauce. That will be great! Please let me know if you have any other questions or how I might be able to help with the cooking time. I hope you love this recipe! Thank you! xTieghan

  21. 5 stars
    This recipe is flawless and have made it 2 weeks in a row. We started by doing a marinade with the sauce and double up on the amount of sauce to add later. Only thing we added differently was some sambal!

  22. 5 stars
    Really really yummy! We couldn’t find oyster sauce, so subbed extra soy sauce instead. I imagine that made the sauce a little more “loose” than was intended in the recipe, but it was still so delicious! We also used cauliflower rice instead of white rice — crisped it in sesame oil as suggested, and it was great. Just as satisfying as rice. Will be making this again!

  23. This recipe is so delicious!! The crispy rice is something else! I’m making it for a second time for my grandma, who I know is going to love it!!

  24. 5 stars
    This was a hit for Valentine’s family dinner. I used filet with mint. All of the flavors came together really nicely. The beef and sauce was a little rich but with the lime and mint it was great. I would definitely make it again.

  25. 5 stars
    THIS WAS DELICIOUS! I made it last night with a flank steak, and had pre-made the rice on my lunch, so when i got home all i had to do was fry up the rice, do the marinade and cook the beef. I following the cooking instructions exactly and the meat was done perfectly. Served it with a coleslaw using the GOOP Vietnemese salad dressing (https://goop.com/recipes/vietnamese-dressing). So good i want to make it again tonight!

  26. I made this tonight and it was SO good! IS it normal for the rice to “pop” while you are cooking it? The moment it hit the oil in the pan, the rice & oil started spattering and popping like crazy!

    1. HI! Yes, totally normal for the rice to pop. It’s just what happens when it hits the oil. A little messy, I know (sorry!), but it makes for great rice! 🙂 Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  27. 5 stars
    Made this for dinner tonight and my husband and I loved it! Tasted so fresh and had lots of texture. And quick and easy!

  28. 5 stars
    Three Thumbs up! My boys ages 12, 14 and 50 devoured this recipe! They loved it!! I steamed broccoli and placed in the bowl with the tops pointed up. Then poured the sauce over the top of the broccoli and steak…. bowls are empty! THANK YOU! This recipe will not be on rotation!

  29. 5 stars
    Made this tonight. It was delish. Next time I’ll be braver and give the rice more time to truly “crisp” … I was afraid of burning it. Your recipes regularly save me from the dreaded “what’ s for dinner” question. Thanks for that

  30. 5 stars
    Honestly one of my favorite things I’ve made recently! We even used brown rice and it was delicious! I added in some quick pickled red onions. Delicious!

    1. Hi Susan, the oyster sauce is a major component to the sauce, so I do recommend using it. That said if you really wish to omit it, use an equal amount of soy sauce. Just omit the fish sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  31. I made this recipe last night! So so good! I did not have oyster sauce, used coconut aminos instead of soy sauce, and it still turned out amazing! My husband had 2 servings, he devoured it. I also added cilantro and steamed broccoli. So many flavors and textures.
    I do have to note that in my opinion tenderloin is really what makes this dish over the top, it’s so juicy and tender.
    Will def be making this again and again!
    Thank you!!! 🙂

  32. 5 stars
    I made this tonight and it was delicious!! Tieghan, I love all your recipes. Your sweet and savory approach to cooking is just what I like. Thank you for your great recipes and wonderful pictures!

    1. Hi Jessica! I am so glad you loved this recipe so much! Thank you for making it and I hope you love all of the other recipes you try! xTieghan

  33. Bookmarked this – my boyfriend and I love your Asian-inspired 30 minute bowlfuls and I know he’ll love this beef – though I’m going to have to switch up the veggies as he won’t eat either cucumber, or anything raw!

    And I totally get what you mean about your brothers – regardless of what kitchen i’m cooking in either my boyfriend or my father wants to know why I have to do so much ‘weird stuff’ to my food!

    1. Haha I am so glad you understand! Also, so glad you and your boyfriend loved this recipe, Rachel! Thank you!!

      xTieghan

    1. HI! You don’t have to marinate the steak, BUT if you have time you can do 8-12 hours in the fridge. That will be extra delicious! Bring the meat to room temp before cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  34. 5 stars
    Made this tonight for dinner, it came out perfectly. The flavors were delicious and the color of the vegetables were stunning. I want to put this meal in my bi-weekly rotation. Thank You!

    1. HI! I am not too familiar with tofu, but I am sure it will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  35. 5 stars
    Looks AMAZING! Does the flank need to be marinated at all, considering it is a much tougher cut than the Tenderloin?

    1. HI! You don’t have to marinate the steak, BUT if you have time you can do 8-12 hours in the fridge. That will be extra delicious! Bring the meat to room temp before cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  36. Wow I can’t wait to make this! Also i just want to say you are the only person who can make a bowl of raw beef look beautiful haha.

    1. Haha you’re too sweet! I am so glad you like this and I hope it turns out amazing for you, Sarah! Thank you!