Danie główne
Bò Né (Vietnamese Steak and Eggs)
1 godz. 20 minPorcje: 2Nutri-Score D€€€
D
1 godz. 20 min
1 godz. 20 minBò Né (Vietnamese Steak and Eggs)
przepis od
Derek Chen
@derekkchen
18 przepisów
25 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
ribeye steak (cut into 1-inch cubes)Mięso454 g
garlic (minced)Warzywa i owoce2 kawałki
Maggi seasoningSpiżarnia10 ml
dark soy sauceSpiżarnia10 ml- oyster sauceSpiżarnia10 ml
- sesame oilSpiżarnia5 ml
sugarSpiżarnia8 g
butterNabiał28 g- neutral oil (divided)Spiżarnia60 ml
onion (half onion, sliced)Warzywa i owoce1 kawałek
cherry tomatoesWarzywa i owoce100 g
eggsNabiał2 kawałki
salt (to taste)Przyprawy2 g
black pepper (freshly cracked, to taste)Przyprawy2 g
pâtéProdukty świeże60 g- scallions (sliced)Warzywa i owoce2 kawałki
fresh baguettePiekarnia1 kawałek
na porcję
Wartości odżywcze
759kcal
- Węglowodany
- 38 g
- Białko
- 34 g
- Tłuszcz
- 53 g
czego użyjesz
Przybory
Wok
Patelnia
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Assemble and serve
- Top the onions and eggs with the beef, pâté and sliced scallions.
- Serve immediately with a fresh baguette.