21 Delicious Vietnam Beef Recipes Amazing

Craving something new and exciting for dinner? Vietnam’s rich culinary tradition offers a treasure trove of beef recipes that are as flavorful as they are diverse. From sizzling stir-fries to comforting pho, these dishes promise to transport your taste buds straight to the bustling streets of Hanoi. Whether you’re a seasoned chef or a curious beginner, our roundup of 21 delicious Vietnam beef recipes is sure to inspire your next kitchen adventure. Let’s dive in!

Pho Bo (Vietnamese Beef Noodle Soup)

Mmm, imagine a bowl so divine it hugs your soul with every slurp—welcome to the world of Pho Bo, where beef meets broth in a dance of flavors so bold, they’ll have you writing home about it.

Ingredients

• 8 cups beef broth (homemade or store-bought, but go for low-sodium to control the salt)
• 1 lb beef sirloin, thinly sliced (freeze for 15 minutes for easier slicing)
• 8 oz rice noodles (soak in warm water for 15 minutes to soften)
• 1 onion, halved and charred (hold it over a gas flame or broil for that smoky vibe)
• 3 star anise pods (because pho without star anise is like a hug without the squeeze)
• 1 cinnamon stick (the secret whisper of warmth)
• 2 tbsp fish sauce (adjust to taste, but don’t skip—it’s the umami bomb)
• 1 tbsp sugar (to balance the flavors, because life’s all about balance)
• Fresh herbs: basil, cilantro, and mint (the more, the merrier)
• Lime wedges and sliced jalapeños (for that zing and zang)

Instructions

1. In a large pot, bring the beef broth to a boil over high heat. This is where the magic starts.
2. Add the charred onion, star anise, and cinnamon stick to the broth. Reduce heat to low and let it simmer for 20 minutes to infuse those flavors. Tip: Taste as you go—broth is the soul of pho.
3. While the broth simmers, prepare the rice noodles according to package instructions, then drain and divide among bowls. Tip: Rinse noodles under cold water to stop cooking and prevent sticking.
4. Remove the onion and spices from the broth. Stir in fish sauce and sugar until dissolved. Tip: Adjust seasoning here—broth should be savory with a hint of sweetness.
5. Arrange raw beef slices over noodles in bowls, then ladle the hot broth over the beef. The heat will cook the beef to perfection.
6. Garnish with fresh herbs, lime wedges, and jalapeños. Serve immediately and dive into the bowl of happiness.

Lusciously silky noodles, tender beef, and a broth that’s a flavor explosion—this Pho Bo is a bowl of comfort that’s best enjoyed with a side of ‘wow’. Try serving it with a side of hoisin and sriracha for a customizable kick.

Bo Luc Lac (Vietnamese Shaking Beef)

Craving a dish that’s as fun to say as it is to eat? Let’s dive into Bo Luc Lac, the Vietnamese Shaking Beef that’ll have your taste buds doing the cha-cha. This succulent, flavor-packed dish is a quick stir-fry that’s perfect for weeknight dinners or impressing your foodie friends.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes (freeze for 15 minutes for easier slicing)
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp oyster sauce (the secret umami booster)
• 1 tbsp fish sauce (adjust to taste, it’s potent!)
• 1 tbsp sugar (balances the saltiness)
• 2 cloves garlic, minced (more is always better)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 red onion, sliced into wedges (adds a sweet crunch)
• 1 bunch watercress or lettuce, for serving (for that fresh contrast)

Instructions

1. In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and garlic to create the marinade.
2. Add beef cubes to the marinade, ensuring each piece is well-coated. Let it sit for at least 30 minutes, or overnight for deeper flavor.
3. Heat oil in a large skillet or wok over high heat until shimmering, about 1 minute.
4. Add the marinated beef in a single layer, shaking the pan to sear all sides, about 2 minutes per side for medium-rare.
5. Throw in the red onion wedges, shaking the pan to mix and cook for another 2 minutes until onions are slightly softened but still crisp.
6. Remove from heat immediately to prevent overcooking.

You’ll love the juicy, tender beef paired with the crisp, sweet onions, all coated in that irresistible savory-sweet sauce. Serve it over a bed of fresh watercress for a vibrant, crunchy contrast that’ll make every bite a delight.

Bo Kho (Vietnamese Beef Stew)

Dive into the heartwarming embrace of Bo Kho, a Vietnamese beef stew that’s like a cozy blanket for your taste buds. This dish is a vibrant dance of flavors, where tender beef meets aromatic spices in a broth that’s both comforting and exhilarating. Perfect for those days when you crave something soul-satisfying yet adventurous.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for maximum tenderness)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, thinly sliced (the sweeter, the better)
• 3 cloves garlic, minced (because more garlic is always better)
• 2 tbsp tomato paste (for that rich, umami depth)
• 1 tbsp lemongrass, finely chopped (fresh is best, but paste works in a pinch)
• 1 tsp five-spice powder (the secret weapon)
• 4 cups beef broth (homemade if you’re feeling fancy)
• 2 carrots, cut into chunks (for a sweet crunch)
• 1 tbsp fish sauce (adjust to taste, but don’t skip it!)
• 1 tsp sugar (to balance the flavors)
• Salt and pepper (to taste, because you’re the boss)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering. This is where the magic starts.
2. Add the beef cubes in batches, searing each side until deeply browned, about 3-4 minutes per batch. Don’t crowd the pot, or you’ll steam the beef instead of searing it.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until soft and fragrant, about 2 minutes. Scrape up those tasty browned bits from the bottom.
4. Stir in the tomato paste, lemongrass, and five-spice powder, cooking for another minute until everything smells incredible.
5. Return the beef to the pot, along with the beef broth, carrots, fish sauce, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the beef is fork-tender.
6. Season with salt and pepper to taste. Remember, the flavors will develop as it cooks, so go easy at first.

Serve this luscious stew over a bed of rice noodles or with a crusty baguette to soak up every last drop of that flavorful broth. The beef should be so tender it practically melts in your mouth, while the carrots add a sweet contrast to the rich, spiced broth. It’s a dish that’s as fun to eat as it is to say—Bo Kho, let’s go!

Banh Mi Bo Kho (Beef Stew Banh Mi)

Feast your eyes (and eventually your mouth) on this Banh Mi Bo Kho, a Vietnamese beef stew that’s so hearty, it’ll make your taste buds do a happy dance. Imagine tender beef, aromatic spices, and a crusty baguette coming together in a symphony of flavors that’s anything but ordinary.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for maximum tenderness)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, diced (the secret flavor base)
• 3 cloves garlic, minced (because more is always better)
• 2 tbsp tomato paste (for that rich, umami depth)
• 1 tbsp fish sauce (adjust to taste, but don’t skip it!)
• 1 tbsp sugar (to balance the flavors)
• 1 tsp five-spice powder (the aromatic superstar)
• 4 cups beef broth (homemade if you’re fancy, store-bought if you’re practical)
• 2 carrots, cut into chunks (for a sweet crunch)
• 1 baguette (the crustier, the better)
• Fresh cilantro and jalapeños for garnish (because we eat with our eyes first)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in batches, browning them on all sides. Don’t crowd the pot—patience is key here.
3. Remove the beef and set aside. In the same pot, sauté the onion until translucent, about 5 minutes.
4. Stir in the garlic and tomato paste, cooking until fragrant, about 1 minute.
5. Return the beef to the pot. Add fish sauce, sugar, and five-spice powder, stirring to coat the beef evenly.
6. Pour in the beef broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 1.5 hours.
7. Add the carrots and continue to simmer for another 30 minutes, or until the beef is fork-tender.
8. While the stew simmers, slice the baguette and lightly toast it for that perfect crunch.
9. Ladle the stew into bowls, garnish with cilantro and jalapeños, and serve with the toasted baguette on the side.

Now, let’s talk texture and flavor: the beef should be so tender it practically melts in your mouth, while the carrots add a sweet contrast. Serve it with the baguette for dipping, or go full Banh Mi and pile the stew inside for a messy, delicious sandwich experience.

Bo Nuong La Lot (Grilled Beef in Betel Leaves)

Zesty and vibrant, Bo Nuong La Lot is the kind of dish that makes your taste buds do a happy dance. Wrapped in aromatic betel leaves, this grilled beef packs a punch of flavor that’s as fun to make as it is to eat.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 tbsp fish sauce (for that umami kick)
• 1 tbsp sugar (balances the savory)
• 1 tsp garlic powder (or fresh minced garlic for extra zing)
• 1/2 tsp black pepper (freshly ground is best)
• 20 betel leaves (find them at Asian markets; rinse and pat dry)
• 1 tbsp vegetable oil (or any neutral oil for brushing)

Instructions

1. In a bowl, mix ground beef, fish sauce, sugar, garlic powder, and black pepper until well combined. Tip: Let the mixture sit for 10 minutes to meld flavors.
2. Take a betel leaf, place a tablespoon of the beef mixture in the center, and fold the leaf around it, securing with a toothpick if necessary. Tip: Don’t overstuff to prevent breaking during grilling.
3. Preheat your grill to medium-high (about 375°F). Brush the grill grates lightly with oil to prevent sticking.
4. Grill the wrapped beef for 3-4 minutes per side, or until the leaves are slightly charred and the beef is cooked through. Tip: Keep an eye on them; betel leaves can burn quickly.

Serve these little flavor bombs hot off the grill, with a side of nuoc cham for dipping. The betel leaves add a unique, slightly peppery flavor that complements the savory beef perfectly. Try serving them as an appetizer at your next BBQ to wow your guests.

Bo Xao Xa Ot (Stir-Fried Beef with Lemongrass and Chili)

Feeling like your taste buds are stuck in a rut? Let’s jazz things up with a dish that’s as vibrant and lively as a summer blockbuster—Bo Xao Xa Ot, a Vietnamese stir-fry that packs a punch with lemongrass and chili. It’s the culinary equivalent of a fireworks show, guaranteed to light up your dinner table.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp sugar (balance the savory with a hint of sweet)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 stalks lemongrass, finely chopped (white parts only, discard the tough outer layers)
• 2-3 red chilies, sliced (adjust to taste, or remove seeds for less heat)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 onion, thinly sliced (adds a sweet crunch)
• 1 bell pepper, thinly sliced (for color and crunch)
• 1/2 cup fresh basil leaves (Thai basil if you can find it, for an authentic touch)

Instructions

1. In a bowl, marinate the beef with fish sauce and sugar for 15 minutes. Tip: This is the perfect time to prep your veggies.
2. Heat oil in a large wok or skillet over high heat until shimmering, about 1 minute. Tip: High heat is key for that perfect sear.
3. Add the beef in a single layer and sear for 1 minute per side without stirring. Tip: Resist the urge to stir; let the beef get a nice crust.
4. Push the beef to one side, add lemongrass, chilies, and garlic to the empty space, and stir-fry for 30 seconds until fragrant.
5. Add onion and bell pepper, stir-frying for another 2 minutes until veggies are just tender but still crisp.
6. Toss everything together, add basil leaves, and give it a final stir for 30 seconds. Tip: The basil wilts quickly, so this is your last step.

Lusciously tender beef meets the zesty kick of lemongrass and chili, all wrapped up in a symphony of textures from crisp veggies. Serve it over steamed rice or stuff it into a baguette for a Vietnamese-inspired sandwich that’ll make your taste buds sing.

Bo La Gu (Vietnamese Beef Jerky)

Get ready to tantalize your taste buds with Bo La Gu, the Vietnamese beef jerky that’s a flavor bomb waiting to explode in your mouth. This isn’t your average jerky; it’s a symphony of sweet, savory, and a hint of spice, all dancing together in perfect harmony.

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain (freeze for 30 minutes for easier slicing)
• 1/4 cup soy sauce (low sodium works too, adjust salt to taste)
• 2 tbsp fish sauce (the secret umami booster)
• 1/4 cup honey (for that irresistible glaze)
• 2 tbsp brown sugar (because a little extra sweetness never hurt)
• 1 tbsp garlic, minced (more is always better, right?)
• 1 tsp black pepper (freshly ground for maximum aroma)
• 1/2 tsp chili flakes (optional, for those who like it hot)

Instructions

1. In a large bowl, whisk together soy sauce, fish sauce, honey, brown sugar, garlic, black pepper, and chili flakes until the sugar dissolves.
2. Add the beef slices to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your oven to 200°F and line a baking sheet with parchment paper. Arrange the beef slices in a single layer, avoiding overlap.
4. Bake for 3-4 hours, flipping the slices halfway through, until the beef is dry but still slightly pliable. Tip: Keep an eye on it after the 3-hour mark to prevent over-drying.
5. For a chewier texture, let the jerky cool in the oven with the door slightly ajar. Tip: This step is a game-changer for texture enthusiasts.
6. Once cooled, store in an airtight container. Tip: If it lasts that long without being devoured first.

Perfectly chewy with a glossy sheen, this Bo La Gu is a snack that packs a punch. Serve it alongside a cold beer or chop it up for a next-level banh mi topping—either way, it’s bound to disappear fast.

Bo Bit Tet (Vietnamese Beef Steak)

Now, let’s dive into a dish that’s as fun to say as it is to eat—Bo Bit Tet, Vietnam’s answer to the classic beef steak, but with a twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb beef sirloin (slice against the grain for tenderness)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (adds umami depth)
• 1 tbsp sugar (balance is key)
• 2 cloves garlic (minced, because garlic is life)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 1 onion (sliced, for that sweet caramelized goodness)
• 2 tbsp butter (because butter makes everything better)

Instructions

1. In a bowl, mix soy sauce, oyster sauce, sugar, minced garlic, and black pepper to create the marinade.
2. Add the beef slices to the marinade, ensuring each piece is well-coated. Let it sit for at least 30 minutes (or overnight for deeper flavor).
3. Heat vegetable oil in a pan over medium-high heat. Add the marinated beef, searing each side for 2-3 minutes until nicely browned but still pink inside for medium-rare.
4. Remove the beef from the pan and set aside. In the same pan, melt butter and sauté the sliced onions until golden and soft, about 5 minutes.
5. Return the beef to the pan with the onions, tossing everything together for another minute to let the flavors marry.

Finally, this Bo Bit Tet is a symphony of textures—tender beef, caramelized onions, and a sauce that’s the perfect balance of sweet and savory. Serve it over a bed of steaming rice or with a side of crusty bread to soak up all that deliciousness.

Bo Xao Dua Chua (Stir-Fried Beef with Pickled Mustard Greens)

Feeling like your taste buds are in a rut? Let’s jazz things up with a dish that’s a riot of flavors and textures, guaranteed to make your dinner anything but boring. Bo Xao Dua Chua is your ticket to a quick, flavorful escape, no passport required.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 mins for easier slicing)
• 2 cups pickled mustard greens, rinsed and chopped (squeeze out excess water for better texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (balances the tanginess)
• 1/2 tsp black pepper (freshly ground packs more punch)

Instructions

1. Heat a large wok or skillet over high heat until smoking hot, about 2 minutes. This ensures a good sear on the beef.
2. Add 1 tbsp oil, swirling to coat. Toss in the beef in a single layer. Let it sear undisturbed for 1 minute to develop a crust, then stir-fry for another 2 minutes until just browned. Remove and set aside.
3. In the same wok, add the remaining oil. Sauté garlic for 30 seconds until fragrant but not burnt. Tip: Burnt garlic turns bitter, so keep an eye on it.
4. Add the pickled mustard greens, stir-frying for 2 minutes to soften slightly. The greens should still have a bit of crunch.
5. Return the beef to the wok. Add soy sauce, sugar, and black pepper. Toss everything together for 1 minute until well combined and heated through. Tip: Taste and adjust seasoning now, as the greens add saltiness.
6. Serve immediately over steamed rice or noodles for a complete meal. The beef stays tender, and the greens offer a tangy crunch, making every bite a delightful contrast.

Craving something that dances between tangy, savory, and slightly sweet? This dish delivers all that with minimal fuss. Perfect for a weeknight dinner that feels anything but ordinary, it’s a surefire way to spice up your meal rotation.

Bo Xao Nam (Stir-Fried Beef with Mushrooms)

Craving something that’s a whirlwind of flavors and textures? Let’s dive into a dish that’s as fun to make as it is to eat, blending tender beef with earthy mushrooms in a stir-fry that’ll have your taste buds doing backflips.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 mins for easier slicing)
• 2 cups mushrooms, sliced (button or shiitake work great)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1 tbsp soy sauce (low sodium if you’re watching salt)
• 1 tsp sugar (balance is key)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 1/4 cup water (for deglazing the pan)
• 2 green onions, sliced (for that fresh, colorful finish)

Instructions

1. Heat 1 tbsp oil in a large pan or wok over high heat until shimmering, about 1 minute. This is where the magic starts.
2. Add the beef in a single layer, letting it sear undisturbed for 1 minute to get a nice crust. Flip and sear the other side for another minute. Remove beef and set aside. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
3. In the same pan, add the remaining 1 tbsp oil and the mushrooms. Stir-fry for 2 minutes until they start to soften and brown. Tip: Mushrooms love to soak up oil, so don’t skimp.
4. Toss in the garlic, stirring for 30 seconds until fragrant. It’s amazing how such a small ingredient can pack so much flavor.
5. Return the beef to the pan, adding soy sauce, sugar, and black pepper. Stir everything together like you’re mixing a potion, about 1 minute.
6. Pour in the water to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute to slightly thicken. Tip: Those browned bits are flavor gold.
7. Garnish with green onions, give it one final stir, and remove from heat.

This dish is a symphony of textures, from the juicy beef to the tender mushrooms, all coated in a glossy, savory sauce. Try serving it over a bed of steamed rice or noodles for a meal that’s as satisfying as it is delicious.

Bo Xao Hanh Tay (Stir-Fried Beef with Onions)

Now, let’s dive into a dish that’s as fun to say as it is to eat—Bo Xao Hanh Tay, or Stir-Fried Beef with Onions. This Vietnamese classic is a quick, flavor-packed meal that’ll have you wondering why you ever ordered takeout.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 15 minutes for easier slicing)
• 2 large onions, sliced (soak in cold water for 5 minutes to reduce tears)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional for extra umami)
• 1 tbsp sugar (balance the savory with a touch of sweet)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. In a bowl, mix the beef with soy sauce, oyster sauce, sugar, and black pepper. Let it marinate for 10 minutes—enough time to belt out your favorite karaoke tune.
2. Heat oil in a large pan or wok over high heat until shimmering, about 1 minute. This is your cue to get ready for some sizzle action.
3. Add the minced garlic and stir for 10 seconds until fragrant. Don’t walk away—garlic burns faster than your last online shopping spree.
4. Toss in the marinated beef and spread it out in a single layer. Let it sear undisturbed for 1 minute to get that beautiful caramelization.
5. Add the onions and stir-fry for another 2 minutes until they’re just softened but still have a bit of crunch. We’re not making onion soup here.
6. Give everything a final toss, then remove from heat. Overcooking the beef is a crime against juicy, tender meat.

Craving something with a bit of crunch and a lot of flavor? This dish delivers with its tender beef, sweet onions, and a sauce that’s the perfect balance of savory and sweet. Serve it over a steaming bowl of rice or wrap it in lettuce leaves for a hands-on meal that’s as fun to eat as it is to make.

Bo Xao Toi (Stir-Fried Beef with Garlic)

Oh, the joys of a quick, flavor-packed stir-fry that doesn’t skimp on the garlic or the fun! Bo Xao Toi is here to save your weeknight dinners with its bold flavors and speedy prep time, proving that sometimes, the best things in life are indeed stir-fried.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 mins for easier slicing)
• 3 tbsp vegetable oil (or any neutral oil)
• 5 cloves garlic, minced (because more is always better)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp oyster sauce (the secret umami booster)
• 1 tsp sugar (to balance the flavors)
• 1/2 tsp black pepper (freshly ground for that extra kick)
• 2 green onions, sliced (for a pop of color and freshness)

Instructions

1. Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute. This is your cue to get ready for some sizzling action.
2. Add the beef in a single layer, letting it sear undisturbed for 1 minute to develop a golden crust. Flip and sear the other side for another minute. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
3. Remove the beef from the pan and set aside. In the same pan, add the remaining 1 tbsp of oil and the minced garlic. Stir-fry for 30 seconds until fragrant but not browned. Tip: Garlic burns faster than your last diet, so keep an eye on it.
4. Return the beef to the pan, adding soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for another 2 minutes until everything is well coated and the beef is cooked through. Tip: Taste and adjust the seasoning now, because you’re the boss of your stir-fry.
5. Toss in the green onions, give everything one final stir, and remove from heat. Serve immediately over steamed rice or noodles for a meal that’s as satisfying to eat as it is easy to make.

Get ready to fall in love with the tender, garlicky beef that’s got just the right amount of sweetness and a peppery punch. Try wrapping it in lettuce leaves for a crunchy, low-carb twist that’ll make you feel fancy without the effort.

Bo Xao Cai Xanh (Stir-Fried Beef with Bok Choy)

Yum, yum, yum! If you’re looking to jazz up your dinner routine with something that’s equal parts speedy and scrumptious, you’ve hit the jackpot. This dish is a vibrant dance of tender beef and crisp bok choy, all swirled together in a sauce that’s got more personality than a reality TV star.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (trust us, it’s the secret handshake of flavor)
• 1 tsp sugar (just a pinch to balance the party)
• 2 tbsp vegetable oil (or any neutral oil)
• 4 cups bok choy, chopped (leaves and stems separated)
• 2 cloves garlic, minced (because garlic is life)
• 1/2 tsp red pepper flakes (adjust to taste, you spicy rebel)

Instructions

1. In a bowl, mix the beef with soy sauce, oyster sauce, and sugar. Let it marinate for 15 minutes while you prep the rest. (Tip: This is the perfect time to practice your knife skills or do a quick kitchen dance.)
2. Heat oil in a large skillet or wok over high heat until shimmering, about 1 minute. (Tip: High heat is key for that restaurant-style sear.)
3. Add the beef in a single layer and cook undisturbed for 2 minutes to get a nice sear, then stir-fry until just cooked through, about 2 more minutes. Remove beef and set aside.
4. In the same skillet, add a bit more oil if needed, then toss in the bok choy stems and garlic. Stir-fry for 1 minute until fragrant. (Tip: Keep things moving to prevent garlic from burning.)
5. Add the bok choy leaves and red pepper flakes, stir-frying for another minute until leaves are wilted but still bright green.
6. Return the beef to the skillet, tossing everything together for 30 seconds to heat through and combine flavors.

Now, let’s talk about the magic in your skillet. The beef is juicy and packed with umami, while the bok choy brings a fresh crunch that’s downright addictive. Serve it over a mound of steamed rice or, for a low-carb twist, spiralized zucchini noodles. No matter how you dish it up, it’s guaranteed to disappear faster than your last vacation days.

Bo Xao Gung (Stir-Fried Beef with Ginger)

Let’s face it, folks: if your weeknight dinners could talk, they’d probably yawn. But not tonight! We’re jazzing things up with a dish that’s as lively as your favorite playlist—Bo Xao Gung, or as we like to call it, ‘Beef & Ginger’s Greatest Hit.’

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 mins for easier slicing)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, sliced (because size matters here)
• 3 tbsp fresh ginger, julienned (no cheating with powdered ginger!)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp oyster sauce (the secret umami booster)
• 1 tsp sugar (to balance the flavors, not your diet)
• 1/2 tsp black pepper (freshly ground, please)
• 2 green onions, cut into 1-inch pieces (for that crisp finish)

Instructions

1. Heat a large wok or skillet over high heat until it’s so hot you can feel the heat waves—about 1 minute.
2. Add the vegetable oil, swirling to coat the pan. Wait 30 seconds until it shimmers like a disco ball.
3. Toss in the beef slices, spreading them out like they’re sunbathing. Cook undisturbed for 1 minute to get a nice sear.
4. Flip the beef and add the onion and ginger. Stir-fry for 2 minutes until the onions start to soften but still have some sass.
5. Drizzle in the soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for another 1-2 minutes until everything is gloriously coated and the beef is just cooked through.
6. Throw in the green onions, give it one final stir (like you’re mixing a cocktail), and remove from heat.

And just like that, you’ve got a dish that’s tender, packed with punchy flavors, and ready to steal the spotlight. Serve it over a bed of steamed rice or wrap it in lettuce leaves for a hands-on experience that’s as fun as it is delicious.

Bo Xao Sa Ot (Stir-Fried Beef with Lemongrass and Chili)

Now, let’s dive into a dish that’s as fun to say as it is to eat—Bo Xao Sa Ot, a vibrant stir-fry that packs a punch with lemongrass and chili. Perfect for when you’re craving something bold and zesty without spending hours in the kitchen.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 mins for easier slicing)
• 2 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp sugar (balance the tanginess)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 stalks lemongrass, finely chopped (white parts only)
• 2 red chilies, sliced (adjust to heat preference)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 onion, sliced (adds a sweet crunch)
• 1 bell pepper, sliced (for color and crunch)
• 1/2 cup fresh basil leaves (Thai basil if you can find it)

Instructions

1. In a bowl, mix beef with fish sauce and sugar. Let it marinate for 15 mins—this is your chance to prep the veggies.
2. Heat oil in a wok or large skillet over high heat until shimmering. Tip: A hot pan is key for that perfect sear.
3. Add lemongrass, chilies, and garlic. Stir-fry for 30 secs until fragrant—your kitchen should smell amazing right now.
4. Toss in the beef, spreading it out in the pan. Cook for 2 mins without stirring to get a nice sear, then stir-fry for another 2 mins until mostly cooked.
5. Add onion and bell pepper. Stir-fry for 2 mins until veggies are just tender but still crisp. Tip: Overcooking veggies is a no-no here.
6. Throw in basil leaves, give everything a quick stir, and remove from heat. The residual heat will wilt the basil perfectly.

Plate this beauty over steamed rice and watch as the vibrant colors and aromatic steam promise a meal that’s as lively as your last family gathering. The beef? Tender. The veggies? Crunchy. The flavors? Absolutely unforgettable.

Bo Xao Thap Cam (Stir-Fried Beef with Mixed Vegetables)

Craving a dish that’s as fun to say as it is to eat? Bo Xao Thap Cam is your ticket to a flavor-packed journey, blending tender beef with a rainbow of crisp veggies in a stir-fry that’s anything but boring.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (vegetarian? Use mushroom sauce)
• 1 tbsp cornstarch (for that silky texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more? Always more!)
• 1 bell pepper, sliced (any color, rainbow for the win)
• 1 cup broccoli florets (fresh or frozen, no judgment)
• 1 carrot, julienned (or buy pre-cut, we’re not watching)
• 1/2 cup snow peas (trim the ends, unless you’re into that)
• 1/2 tsp sugar (balance is key)
• 1/4 tsp black pepper (freshly ground if you’re fancy)

Instructions

1. In a bowl, mix beef with soy sauce, oyster sauce, cornstarch, and black pepper. Let marinate for 15 minutes (patience, grasshopper).
2. Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering (about 1 minute). Add beef in a single layer; cook undisturbed for 2 minutes for a nice sear. Flip and cook 1 more minute. Remove beef.
3. Add remaining oil to the same pan. Stir-fry garlic for 30 seconds until fragrant (don’t let it burn!).
4. Toss in bell pepper, broccoli, carrot, and snow peas. Stir-fry for 3 minutes until veggies are bright but still crisp (crunch is life).
5. Return beef to the pan. Sprinkle sugar over everything. Stir-fry for 1 more minute to combine flavors (like a delicious dance party).

Dig into this vibrant stir-fry where the beef is melt-in-your-mouth tender and the veggies bring the crunch. Serve it over a heap of steaming rice or wrap it in lettuce leaves for a hands-on experience that’s sure to impress.

Bo Xao Dau Que (Stir-Fried Beef with Cinnamon)

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as fun to say as it is to eat! Bo Xao Dau Que, or Stir-Fried Beef with Cinnamon, is a flavor-packed journey that’ll have your taste buds dancing faster than you can say ‘more please.’

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp minced garlic (because more is always better)
• 1 tbsp ground cinnamon (yes, tbsp—trust us)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp sugar (for that perfect sweet-savory balance)
• 1/2 cup water (to deglaze like a pro)
• 1/2 tsp black pepper (freshly ground kicks it up a notch)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté for 30 seconds, or until fragrant—don’t let it burn!
3. Toss in the beef slices and stir-fry for 2 minutes, just until they lose their pink color.
4. Sprinkle the ground cinnamon over the beef, stirring quickly to coat every piece evenly.
5. Pour in the soy sauce and sugar, mixing well to combine all the flavors.
6. Add the water to the skillet, scraping up any browned bits from the bottom—this is where the magic happens.
7. Let the mixture simmer for 3 minutes, allowing the sauce to thicken slightly.
8. Finish with a sprinkle of black pepper, give it one final stir, and remove from heat.

Flavorful, tender beef with a hint of sweet warmth from the cinnamon makes this dish a standout. Serve it over a bed of steamed rice or wrap it in lettuce leaves for a crunchy contrast. Either way, you’re in for a treat!

Bo Xao Cai Thia (Stir-Fried Beef with Water Spinach)

Who knew that a dish with a name as fun to say as ‘Bo Xao Cai Thia’ could be this easy to whip up? Perfect for those nights when you’re craving something savory, slightly spicy, and packed with greens, this stir-fried beef with water spinach is a game-changer.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 1 bunch water spinach, cut into 2-inch pieces (stems and leaves separated)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (balances the savory)
• 1/2 tsp red pepper flakes (for that kick, or omit if you’re sensitive)
• Salt to taste (start with a pinch)

Instructions

1. Heat a large wok or skillet over high heat until smoking hot, about 2 minutes. This ensures a good sear on the beef.
2. Add 1 tbsp oil, then the beef in a single layer. Let it sear undisturbed for 1 minute for a nice crust, then stir-fry until just browned, about 2 more minutes. Remove beef and set aside.
3. In the same wok, add remaining oil and garlic. Stir-fry for 30 seconds until fragrant but not burnt. Tip: Burnt garlic is bitter, so keep it moving!
4. Add water spinach stems first, stir-frying for 1 minute before adding the leaves. They cook at different rates.
5. Return beef to the wok. Add soy sauce, sugar, and red pepper flakes. Toss everything together for another minute until well combined and the spinach is wilted but still bright green. Tip: Overcooking the spinach turns it mushy.
6. Do a quick taste test, adding salt only if needed. The soy sauce is already salty.

Every bite of this dish is a harmony of tender beef, crisp-tender spinach, and a sauce that’s the perfect balance of savory, sweet, and spicy. Serve it over steamed rice or, for a low-carb option, spiralized zucchini noodles.

Bo Xao Cai Lan (Stir-Fried Beef with Chinese Broccoli)

Alright, folks, let’s dive into a dish that’s as fun to say as it is to eat—Bo Xao Cai Lan, or as we’ll affectionately call it, ‘Beefy Broccoli Bliss.’ This stir-fry is a weeknight warrior’s dream, packing a punch of flavor faster than you can say ‘takeout who?’

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 mins for easier slicing)
• 1 bunch Chinese broccoli (about 1 lb), cut into 2-inch pieces (stems and leaves separated)
• 2 tbsp oyster sauce (or soy sauce for a gluten-free twist)
• 1 tbsp soy sauce (low sodium works great here)
• 1 tbsp cornstarch (for that velvety beef texture)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp sugar (just a pinch to balance the flavors)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. In a bowl, toss the sliced beef with cornstarch, 1 tbsp soy sauce, and black pepper. Let it marinate for 10 mins—no peeking!
2. Heat oil in a wok or large skillet over high heat until shimmering. Add garlic and stir for 10 seconds until fragrant (don’t let it burn, or you’ll mourn the loss).
3. Add the beef in a single layer. Let it sear for 1 min without stirring to get a nice crust, then stir-fry for another 2 mins until mostly cooked. Remove beef and set aside.
4. In the same wok, add Chinese broccoli stems. Stir-fry for 2 mins until slightly tender. Tip: If the wok’s dry, a splash of water helps steam the stems.
5. Add the leaves and stir-fry for 1 min until wilted. Return the beef to the wok.
6. Pour in oyster sauce and sugar. Toss everything together for 1 min until well coated and heated through. Tip: Taste and adjust with more oyster sauce if you’re feeling bold.

Ready to rock your taste buds? This dish is a textural tango—tender beef, crisp-tender broccoli, and a sauce that’s the perfect clingy companion. Serve it over a mound of steaming rice, or for a low-carb twist, spiralized zucchini noodles. Either way, it’s a plate-licking good time.

Bo Xao Cai Be Xanh (Stir-Fried Beef with Brussels Sprouts)

Get ready to turn your kitchen into a flavor-packed arena with this stir-fried beef and Brussels sprouts dish that’s about to become your weeknight hero. It’s quick, it’s easy, and it’s got that perfect crunch-to-tenderness ratio that’ll make you forget you’re eating your greens.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 1 lb Brussels sprouts, trimmed and halved (smaller sprouts can stay whole)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (more if you’re a garlic lover)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (balances the savory flavors)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/4 cup water (for deglazing the pan)

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
2. Add the beef slices in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1 minute per side, then remove to a plate. Tip: Don’t stir the beef right away; let it get a nice sear.
3. In the same skillet, add the remaining 1 tbsp of oil and the Brussels sprouts. Stir-fry for 3 minutes until they start to get some charred spots.
4. Add the minced garlic and stir-fry for another 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Return the beef to the skillet, add soy sauce, sugar, and black pepper. Toss everything together for 1 minute.
6. Pour in the water to deglaze the pan, scraping up any browned bits. Cook for another 2 minutes until the sauce thickens slightly. Tip: The water helps create a light sauce and prevents the dish from drying out.
7. Remove from heat and serve immediately.

Who knew Brussels sprouts could be this irresistible? The beef stays juicy, the sprouts are crisp-tender, and that savory-sweet sauce is downright addictive. Try serving it over a bed of steamed rice or noodles for a complete meal that’s anything but ordinary.

Bo Xao Cai Ngot (Stir-Fried Beef with Sweet Cabbage)

Picture this: a dish so vibrant and full of flavor, it’ll make your taste buds do a happy dance. Bo Xao Cai Ngot is not just a meal; it’s a quick ticket to flavor town, with tender beef and sweet cabbage leading the charge.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 cups sweet cabbage, shredded (or any crunchy veggie you love)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp oyster sauce (the secret umami booster)
• 1 tbsp sugar (balance is key)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground packs a punch)

Instructions

1. Heat a large wok or skillet over high heat until it’s smoking hot. This is crucial for that perfect sear.
2. Add vegetable oil, swirling to coat. Wait 10 seconds for it to shimmer like a disco ball.
3. Toss in the beef, spreading it out in a single layer. Let it sear undisturbed for 1 minute to develop a golden crust.
4. Flip the beef and add garlic, stirring for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Push the beef to one side, add cabbage, and stir-fry for 2 minutes until slightly wilted but still crisp.
6. Mix in soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for another minute, ensuring everything is well-coated and glossy.
7. Remove from heat immediately to prevent overcooking. The beef should be juicy, and the cabbage vibrant.

This dish is a textural dream—tender beef meets crisp cabbage in a sauce that’s sweet, savory, and utterly addictive. Serve it over steamed rice or wrap it in lettuce leaves for a hands-on experience that’s as fun as it is delicious.

Conclusion

These 21 Delicious Vietnam Beef Recipes offer a treasure trove of flavors waiting to be explored in your kitchen. From savory pho to vibrant beef salads, there’s something for every palate. We invite you to dive into these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos