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Vietnamese Sizzling Steak and Eggs (Bò Né)
- Prep time 15Min
- Cook time 20Min
- Technique Pan Fry / Saute, Sear
- Meat Beef
- Cut Flank
- Serves 2
Sizzling Vietnamese steak and eggs with tender beef, runny eggs, and fresh greens.
Ingredients
Steak and Eggs:
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2 garlic cloves, sliced
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1 small shallot, sliced
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1 small red chile, minced
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225 g flank steak
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1 tablespoon neutral oil (such as canola)
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2 eggs
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½ white onion, sliced
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2 bánh mì (Vietnamese baguettes; see Tip)
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2 tablespoons unsalted butter
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2 tablespoons pâté
Steak Seasoning Sauce:
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1 tsp oyster sauce
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1 tsp soy sauce
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½ tsp fish sauce
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½ tsp dark brown sugar
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Sesame oil
Salad:
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1 tablespoon fish sauce, plus more to taste
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1 tablespoon rice vinegar
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2 teaspoons fresh lime juice, plus more to taste
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½ tablespoon granulated sugar
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½ small red chile, sliced (optional)
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1 Persian cucumber, sliced
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¼ cup very thinly sliced onion
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½ head iceberg lettuce, leaves separated and torn
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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.
