Bò Né, also known as Vietnamese sizzling steak and eggs, is a popular breakfast or brunch dish featuring marinated ribeye steak, eggs, onions, and tomatoes, often served with pâté and a fresh baguette.
1. Cut ribeye into 1 inch cubes and marinate with garlic, Maggi seasoning, dark soy sauce, oyster sauce, sesame oil, and sugar. Marinate for 1 hour to overnight.
2. Heat 2 tbsp of neutral oil on a wok on medium high heat and once the oil starts to shimmer, add the beef.
3. Sear the beef for 5 minutes stirring occasionally, then season with black pepper. Add the butter and toss until the butter completely melts then turn off the heat and set aside.
4. On a hot plate, heat 2 tbsp of oil on medium heat. Add the onions and tomatoes. Once the onions are slightly charred, crack a couple of eggs into the plate and season with salt and pepper.
5. Once the eggs are cooked through, add the beef on top of the onions along with Pâté and scallions for a garnish.
6. Serve with a fresh baguette and enjoy.
