Plat
Bò Né (Vietnamese Steak and Eggs)
1 h 20Pour 2Nutri-Score D€€€
D
1 h 20
1 h 20Bò Né (Vietnamese Steak and Eggs)
ce qu’il vous faut
Ingrédients
ribeye steak (cut into 1-inch cubes)Viandes454 g
garlic (minced)Fruits et légumes2 morceaux
Maggi seasoningÉpicerie10 ml
dark soy sauceÉpicerie10 ml- oyster sauceÉpicerie10 ml
- sesame oilÉpicerie5 ml
sugarÉpicerie8 g
butterProduits laitiers28 g- neutral oil (divided)Épicerie60 ml
onion (half onion, sliced)Fruits et légumes1 morceau
cherry tomatoesFruits et légumes100 g
eggsProduits laitiers2 morceaux
salt (to taste)Épices2 g
black pepper (freshly cracked, to taste)Épices2 g
pâtéProduits frais60 g- scallions (sliced)Fruits et légumes2 morceaux
fresh baguetteBoulangerie1 morceau
par portion
Nutrition
759kcal
- Glucides
- 38 g
- Protéines
- 34 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Wok
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Assemble and serve
- Top the onions and eggs with the beef, pâté and sliced scallions.
- Serve immediately with a fresh baguette.