30 Minute Vietnamese Beef and Crispy Rice Bowl.
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.
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!
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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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, delicious, super quick, and made in just one skillet in about 30 minutes. A fresh and flavorful dinner for any night!
Ingredients
- 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes
- black pepper
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce
- 3 cloves garlic, minced or grated
- crushed red pepper flakes, to taste
- 1/4 cup sesame or extra virgin olive oil
- 3 cups cooked white rice
- 1 cup shredded radicchio or purple cabbage
- 4 carrots, shredded or cut into ribbons
- 1 Persian cucumber, sliced
- 2 green onions, chopped
- 1 lime, cut into wedges
- 1/4 cup fresh basil, and or mint, roughly chopped
- chopped peanuts, for serving
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!
Recipe Notes
*Beef tenderloin is going to be more tender, but if it's too pricey, flank steak works well too.
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Korea in Photos Part 1.
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.
Haha you’re too sweet! I am so glad you like this and I hope it turns out amazing for you, Sarah! Thank you!
Looks AMAZING! Does the flank need to be marinated at all, considering it is a much tougher cut than the Tenderloin?
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
Thinking about making this for dinner except with tofu! Whaddya think?
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
So looking forward to making this one. Gorgeous and delicious.
Thank you Joyce!! xTieghan
This is a delicious recipe! Never had an Asian bowl of yours that was anything less than amazing.
That is so sweet! I am so glad you loved this recipe, Amy! Thank you! xTieghan
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!
I am so glad it turned out so wonderful for you, Jennifer! Thank you! xTieghan
Hi, looks absolutely incredible! I’d also like to know whether the beef/tenderloin needs to be marinated or not
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
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!
Haha I am so glad you understand! Also, so glad you and your boyfriend loved this recipe, Rachel! Thank you!!
xTieghan
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!
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
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!!! 🙂
I am so glad this turned out amazing for the both of you, Elle! Thank you! xTieghan
What could you substitute for the fish and oyster sauce?
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
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!
Thank you so much Allison! I am so glad you loved this recipe! xTieghan
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
I am so glad you have been loving my recipes and I hope you continue to, Allyson! Thank you! xTieghan
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!
That is so amazing!! I am so glad everyone loved this recipe, Leslie! Thank you! xTieghan
Made this for dinner tonight and my husband and I loved it! Tasted so fresh and had lots of texture. And quick and easy!
I am so glad you both loved this recipe, Kelly! Thank you! xTieghan
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!
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
This was delicious! Thanks for the great inspiration!
Thank you Ellen! xTieghan
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!
YES! I am so glad you loved this recipe, Bee! Thank you! xTieghan
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.
I am so happy to hear that! Thank you so much Jennifer! xTieghan
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!!
I hope she does love it! I am so glad you already do haha! Thank you Candace! xTieghan
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!
I am so happy to hear that Olivia! Thank you so much for making this! xTieghan
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!
Thank you so much James! I am so glad you have been loving this recipe! xTieghan
The whole family loved this recipe. Thanks again.
Thank you Melinda! xTieghan
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!
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
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!
That is so great to hear, Marie! Thank you so much! xTieghan
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.
Thank you Tess! xTieghan
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.)
Thank you!! I am so happy to hear that this turned out amazing for you! xTieghan
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!
That is so sweet! I am so glad you have been loving this recipe, Becky! Thank you so much! xTieghan
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.
I am so glad you enjoyed this recipe, Wendy! Thank you! xTieghan
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!
Amazing! Thank you so much Courtney! xTieghan
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.
So glad this turned out amazing for you John! Thank you so much! xTieghan
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.
I hope this bowl changes your mind! Let me know how it turns out for you both, Janet! Thank you! xTieghan
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!
Yum! so glad this turned out amazing for you Marta! Thank you! xTieghan
This was amazing!!! Our new favorite recipe of yours.
Thank you Katia! xTieghan
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.
That’s awesome to hear Lucy! Thanks for sharing!
This looks delicious, but I have a shell fish allergy; what is a good substitute for the oyster sauce? Can it be omitted?
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
Any plans for a meet and greet..and cook..or a schedule for cookbook signings..would be amazing to meet you.
I have a few places I am going to!! Mainly CA and NY though! xTieghan
Do you think this recipe would work with ground beef??
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
Fast, flavorful, filling – fantastic. So colorful and appealing to the senses!
Thank you so much Wendy! I am so glad this recipe turned out so well for you! xTieghan
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.
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
Yum, yum and yum! So good! Thank you!
Thank you so much Jenni! xTieghan
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.
That is so amazing Madison! Thank you so much for trying this recipe! xTieghan
Spectacular recipe —- thank you!!
Thank you Susan! xTieghan
Hi, is there a sub for the fish sauce I can use in this recipe? So excited to try this!
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
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.
Haha wow this is so great! I am really glad this turned out so well for you! xTieghan
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.
Hi Sandra! I am so happy this recipe turned out so well for you! Thank you so much for trying it!! xTieghan
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!
I am so happy you all enjoyed this recipe, Lesley! Thank you! xTieghan
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!
Hey Laura,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
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!
Hey Diane,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan