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Bò Né (Vietnamese Steak and Eggs)
1 Std. 20 Min.Für 2Nutri-Score D€€€
D
1 Std. 20 Min.
1 Std. 20 Min.Bò Né (Vietnamese Steak and Eggs)
was Sie brauchen
Zutaten
ribeye steak (cut into 1-inch cubes)Fleisch454 g
garlic (minced)Obst & Gemüse2 Stücke
Maggi seasoningVorräte10 ml
dark soy sauceVorräte10 ml- oyster sauceVorräte10 ml
- sesame oilVorräte5 ml
sugarVorräte8 g
butterMilchprodukte28 g- neutral oil (divided)Vorräte60 ml
onion (half onion, sliced)Obst & Gemüse1 Stück
cherry tomatoesObst & Gemüse100 g
eggsMilchprodukte2 Stücke
salt (to taste)Gewürze2 g
black pepper (freshly cracked, to taste)Gewürze2 g
pâtéFrischeprodukte60 g- scallions (sliced)Obst & Gemüse2 Stücke
fresh baguetteBackwaren1 Stück
pro Portion
Nährwerte
759kcal
- Kohlenhydrate
- 38 g
- Eiweiß
- 34 g
- Fett
- 53 g
was Sie verwenden
Utensilien
Wok
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the beef
- Cut the ribeye into bite-size cubes and place in a bowl.
- Add the minced garlic, Maggi seasoning, dark soy sauce, oyster sauce, sesame oil and sugar and mix well.
- Cover and marinate in the fridge.
- Schritt 2
Sear the beef
- Heat the neutral oil in a wok over medium-high heat until it shimmers.
- Add the beef and sear, stirring occasionally, until caramelized on the outside.
- Season with black pepper, add the butter and toss until it melts and coats the beef, then turn off the heat and set aside.
- Schritt 3
Cook the onions, tomatoes and eggs
- Heat the remaining oil on a hot plate over medium heat.
- Add the sliced onion and cherry tomatoes and cook until the onions are slightly charred.
- Crack the eggs onto the plate and season with salt and pepper, cooking until the eggs are set.
- Schritt 4
Assemble and serve
- Top the onions and eggs with the beef, pâté and sliced scallions.
- Serve immediately with a fresh baguette.