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Bò Né (Vietnamese Steak and Eggs)
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Bò Né (Vietnamese Steak and Eggs)

1 h 20 minServes 2Nutri-Score D€€€
from @derekkchen25 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • ribeye steak (cut into 1-inch cubes)Meat454 g
  • garlic (minced)Produce2 pieces
  • Maggi seasoningPantry10 ml
  • dark soy saucePantry10 ml
  • oyster saucePantry10 ml
  • sesame oilPantry5 ml
  • sugarPantry8 g
  • butterDairy28 g
  • neutral oil (divided)Pantry60 ml
  • onion (half onion, sliced)Produce1 piece
  • cherry tomatoesProduce100 g
  • eggsDairy2 pieces
  • salt (to taste)Spices2 g
  • black pepper (freshly cracked, to taste)Spices2 g
  • pâtéFresh60 g
  • scallions (sliced)Produce2 pieces
  • fresh baguetteBakery1 piece

per serving

Nutrition

759kcal

Carbs
38 g
Proteins
34 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Wok
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Assemble and serve

    • Top the onions and eggs with the beef, pâté and sliced scallions.
    • Serve immediately with a fresh baguette.
    Step 4
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