Bò Né: Vietnamese Sizzling Beef Steak and Eggs

Ingredients

• 8 oz Beef Steak (Ribeye or Sirloin)
• 2 cloves Garlic
• 1 tbsp Fish Sauce
• 0.5 tsp Black Pepper
• 2 Eggs
• 1 tbsp Butter
• 0.5 cup Sliced Onions
• 2 tbsp Pâté (Soy-Free)
• 0.5 cup Cucumber Slices
• 0.5 cup Tomato Slices
• 2 slices Bread

Instructions

1. 1In a bowl, combine the 8 oz Beef Steak, 2 cloves minced Garlic, 1 tbsp Fish Sauce, and 0.5 tsp Black Pepper. Mix well to coat the beef and let it marinate for at least 15 minutes.
2. 2Place a cast iron skillet on the stove over high heat. Let it get very hot, which should take about 3-5 minutes.
3. 3Add the 1 tbsp Butter to the hot skillet. Once melted and shimmering, carefully place the marinated 8 oz Beef Steak into the skillet. Sear for 2-4 minutes per side, or until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Remove the steak from the skillet and set aside to rest.
4. 4Reduce the heat to medium. Crack the 2 Eggs directly into the same skillet. Cook for 2-3 minutes, or until the whites are set and the yolks are cooked to your preference.
5. 5Add the 0.5 cup Sliced Onions to the skillet around the eggs. Cook for 2-3 minutes, stirring occasionally, until the onions are softened. Add the 2 tbsp Pâté to the skillet and stir gently to incorporate with the onions and any remaining juices, cooking for another minute until warmed through.
6. 6Serve the sizzling steak and eggs immediately. Arrange the cooked steak alongside the eggs on the hot skillet. Add the 0.5 cup Cucumber Slices and 0.5 cup Tomato Slices to the plate. Serve with the 2 slices Bread for dipping.

Substitutions

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