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Bò Né (Vietnamese Steak and Eggs)
1 h 20 minPara 2Nutri-Score D€€€
D
1 h 20 min
1 h 20 minBò Né (Vietnamese Steak and Eggs)
receta de
Derek Chen
@derekkchen
18 recetas
25 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
ribeye steak (cut into 1-inch cubes)Carne454 g
garlic (minced)Frutas y verduras2 piezas
Maggi seasoningDespensa10 ml
dark soy sauceDespensa10 ml- oyster sauceDespensa10 ml
- sesame oilDespensa5 ml
sugarDespensa8 g
butterLácteos28 g- neutral oil (divided)Despensa60 ml
onion (half onion, sliced)Frutas y verduras1 pieza
cherry tomatoesFrutas y verduras100 g
eggsLácteos2 piezas
salt (to taste)Especias2 g
black pepper (freshly cracked, to taste)Especias2 g
pâtéFresco60 g- scallions (sliced)Frutas y verduras2 piezas
fresh baguettePanadería1 pieza
por ración
Nutrición
759kcal
- Carbohidratos
- 38 g
- Proteínas
- 34 g
- Grasas
- 53 g
lo que usará
Utensilios
Wok
Sartén
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Assemble and serve
- Top the onions and eggs with the beef, pâté and sliced scallions.
- Serve immediately with a fresh baguette.