Steak and Eggs (Bò Né)
Bò Né literally translates to dodging beef in Vietnamese. This is presumably due to the splatter from the skillet. I’ve actually only had this in restaurants because I never had the proper skillet, but a cast iron pan works just as well and makes it more communal!
Cooking Method
Stovetop
Cast Iron Pan
Time
🕒
Recipe
Ingredients (2 Servings)
ANY CUT OF BEEF (I tenderized a cheaper cut to make it thinner)
2 EGGS
1 TOMATO, QUARTERED
1/4 LARGE ONION, THINLY SLICED
MAGGI SEASONING
OYSTER SAUCE
SALT
PEPPER
FRENCH BAGUETTE, TOASTED
EVOO
Instructions
Marinate meat with 1/2 tbsp of oyster sauce, generous dashes of Maggi, salt and pepper on each side. Rub it in well. Let it sit for 10 minutes while you prep ingredients.
Add oil to the skillet and sauté half the onions until softened. Move the onions to the side, add meat and cook for a minute. Add eggs, the flip meat and cover to allow eggs to cook for a minute.
When ready, remove skillet from heat and add tomatoes, remaining raw onions and bread. Serve with Maggi on eggs.
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