Vietnamese Sizzling Steak and Eggs (Bò Né)
- Prep time 1Hr
- Cook time 15Min
- Technique Pan Fry / Saute, Sear
- Meat Beef
- Cut Flank
- Serves 2
Indulge in a sizzling Vietnamese breakfast with this Bò Né. Featuring tender, marinated Australian flank steak seared to perfection alongside eggs, this dish is paired with a fresh cucumber and tomato salad, buttery bánh mì, and rich pâté. Bursting with savory flavors and a touch of spice, this hearty meal offers a delicious fusion of textures and is the perfect way to start your day!
Ingredients
Steak and Eggs:
- 2 garlic cloves, sliced
- 1 small shallot, sliced
- 1 small red chile, minced
- ½ pound flank steak
- 1 tablespoon neutral oil (such as canola)
- 2 eggs
- ½ white onion, sliced
- 2 bánh mì (Vietnamese baguettes; see Tip)
- 2 tablespoons unsalted butter
- 2 tablespoons pâté
Steak Seasoning Sauce:
- 1 tsp oyster sauce
- 1 tsp soy sauce
- ½ tsp fish sauce
- ½ tsp dark brown sugar
- Sesame oil
Salad:
- 1 tablespoon fish sauce, plus more to taste
- 1 tablespoon rice vinegar
- 2 teaspoons fresh lime juice, plus more to taste
- ½ tablespoon granulated sugar
- ½ small red chile, sliced (optional)
- 1 Persian cucumber, sliced
- ¼ cup very thinly sliced onion
- ½ head iceberg lettuce, leaves separated and torn
- 1 medium tomato, cut into chunks
Method
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First, marinate the steak: In a medium bowl, mix together 1 tsp oyster sauce, 1 tsp soy sauce, ½ tsp fish sauce, ½ tsp dark brown sugar, and sesame oil. Slice the steak along the grain into 4 pieces, then flatten them until they’re about ¼-inch thick. Add them to the marinade and turn to coat. Cover and refrigerate for at least 1 hour, or overnight.
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About 30 minutes before you’re ready to serve, prepare the salad: In a bowl, whisk together fish sauce, vinegar, lime juice, sugar, chili (if using), and 2 tablespoons of water. Taste and add more fish sauce or lime juice, if desired. Add cucumber, onion, and lettuce; toss to combine, then refrigerate.
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Next, cook the steak and eggs: Remove the steak from the marinade, brushing off the aromatics. Slice each steak against the grain into 1-inch strips.
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Heat a large skillet over medium-high, then add oil. Add steak strips, then crack eggs beside them with enough room to spread. Scatter onion on the other side of your skillet, stirring gently until softened. After 2 to 3 minutes, flip steak strips and cook to your desired doneness.
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Remove the skillet from heat. Remove the salad from the fridge, add tomato, and toss gently. Serve immediately with steak and eggs from the skillet, bánh mì, butter, and pâté.
