Bò né or sizzling Vietnamese steak and eggs is one of my favorite Vietnamese foods. It’s a popular breakfast meal but it’s delicious any time of day…and especially late at night. Steak is marinated in an umami rich sauce and it’s cooked down on a sizzling plate, filled with eggs, pate, onions and tomatoes. It’s most commonly eaten with some freshly toasted bread so it’s almost like a make-your-own banh mi Ingredients 1 lb steak diced into chunks (I used a boneless ribeye) 2 tbsp oyster sauce 1 tbsp brown sugar 2 tsp fish sauce 1 tsp soy sauce 1 tsp sesame oil 2 cloves minced garlic 2-3 tbsp butter 1-2 tbsp oil 2 eggs 1/2 an onion Cherry tomatoes Pate Green onions Salt and pepper 1. Combine oyster sauce, sugar, fish sauce, soy sauce, and garlic. Marinate beef for at least 1 hour or overnight. 2. In a cast iron skillet, heat oil over medium heat and add steak. Sear on one for one minute. Flip and continue to cook. Add onions and butter. Spoon butter onto steak and push onion to one side. Layer steak on top. Reduce heat to medium. 2. Add tomatoes to pan and cook eggs. Add extra oil or butter if needed. Add pate and green onions to center of skillet. Season with salt and pepper. Eat with toasted bread.
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