TasteToronto | Bo Ne (Vietnamese Steak and Eggs)

Bo Ne (Vietnamese Steak and Eggs)

Easy

Bo Ne (Vietnamese Steak and Eggs)

Bo Ne (Vietnamese Steak and Eggs)

Method

Bo Ne (Vietnamese Steak and Eggs) 5 Steps

  • Step 1

    Cut the striploin steak in half, then take each piece and split in half again this time as though to butterfly horizontally (you will now have 4 pieces of beef). Using a meat mallet and layering the steak pieces between either plastic wrap or parchment paper, pound each piece of beef until they are all about 1/5 of an inch in thickness.

  • Step 2

    In a small bowl, combine the minced garlic cloves, diced shallot, sesame oil, soy sauce and oyster sauce. Mix to combine and then slather evenly on both sides of all the steak pieces. Allow to marinate for 30 minutes.

  • Step 3

    While the beef is marinating, sauté the onions. In a medium sauté pan on medium heat, add just enough vegetable oil to lightly coat the bottom, add in the sliced onions as well as a pinch of kosher salt and cook until lightly browned and softened. Set aside.

  • Step 4

    Heat two medium cast iron skillets on high heat. Make sure both skillets are smoking hot before adding just enough oil to lightly coat the bottom. Add 2 pieces of the marinated steak onto each pan and cook on one side for one and a half minutes. Flip the steak pieces and move to one side allowing to continue cooking while the egg fries. On the now empty half, crack an egg onto each pan and cook until the whites are crispy and cooked through, season lightly with kosher salt and black pepper.

  • Step 5

    To finish, top each skillet with a cube of pate, a cube of butter on the beef, tomato slices, a pile of the sautéed onions, a few sprigs of cilantro, a sprinkle of the crispy fried garlic and serve while still hot with toasted crusty bread.

Tags:

Toronto Recipes

Vietnamese Steak

Vietnamese Steak and Eggs

Bo Ne

Easy

Bo Ne (Vietnamese Steak and Eggs)

Vicky Tran
written by

Vicky Tran

Bo Ne (Vietnamese Steak and Eggs)

Yields:

Serves 2

Prep Time:

0 hours 20 mins

Inactive Time:

0 hours 30 mins

Cook Time:

0 hours 15 mins

0.0

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Vietnamese

Main Dishes

Ingredients

Bo Ne (Vietnamese Steak and Eggs)

  • 1 x 10 oz striploin steak

  • 2 garlic cloves, minced

  • 1 medium shallot, finely diced

  • 1/4 teaspoon sesame oil

  • 2 teaspoons soy sauce

  • 2 teaspoons oyster sauce

  • Vegetable oil, as needed

  • 1 medium yellow onion, sliced

  • Kosher salt, as needed

  • Black pepper, as needed

  • 2 large eggs

Optional Garnishes

  • 2 pate cubes

  • Cubed butter (approximately 1 teaspoon each)

  • Sliced tomatoes

  • Cilantro sprigs

  • Crispy fried garlic

  • Crusty bread, for serving

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Method

Bo Ne (Vietnamese Steak and Eggs) 5 Steps

  • Step 1

    Cut the striploin steak in half, then take each piece and split in half again this time as though to butterfly horizontally (you will now have 4 pieces of beef). Using a meat mallet and layering the steak pieces between either plastic wrap or parchment paper, pound each piece of beef until they are all about 1/5 of an inch in thickness.

  • Step 2

    In a small bowl, combine the minced garlic cloves, diced shallot, sesame oil, soy sauce and oyster sauce. Mix to combine and then slather evenly on both sides of all the steak pieces. Allow to marinate for 30 minutes.

  • Step 3

    While the beef is marinating, sauté the onions. In a medium sauté pan on medium heat, add just enough vegetable oil to lightly coat the bottom, add in the sliced onions as well as a pinch of kosher salt and cook until lightly browned and softened. Set aside.

  • Step 4

    Heat two medium cast iron skillets on high heat. Make sure both skillets are smoking hot before adding just enough oil to lightly coat the bottom. Add 2 pieces of the marinated steak onto each pan and cook on one side for one and a half minutes. Flip the steak pieces and move to one side allowing to continue cooking while the egg fries. On the now empty half, crack an egg onto each pan and cook until the whites are crispy and cooked through, season lightly with kosher salt and black pepper.

  • Step 5

    To finish, top each skillet with a cube of pate, a cube of butter on the beef, tomato slices, a pile of the sautéed onions, a few sprigs of cilantro, a sprinkle of the crispy fried garlic and serve while still hot with toasted crusty bread.

Tags:

Toronto Recipes

Vietnamese Steak

Vietnamese Steak and Eggs

Bo Ne