Bo Ne (Vietnamese Steak and Eggs)

Bo ne, or Vietnamese steak and eggs, is a delicious Vietnamese breakfast dish that showcases a delicious fusion of Vietnamese and French flavors.

Course Breakfast, Lunch

Cuisine Vietnamese

Keyword bo ne, bo ne recipe, breakfast steak, steak and egg skillet, steak and eggs breakfast, steak and eggs recipe, Vietnamese bo no, Vietnamese breakfast, Vietnamese steak and eggs

Prep Time 5

Cook Time 10

Marinate Time 1

Total Time 1 15

Servings serving

Calories 1162kcal

Author Megan

Equipment

Mixing Bowl
8-inch Cast Iron Skillet

Ingredients

8 oz filet mignon steak cut into 1 inch cubes (or sirloin, ribeye)
2 cloves garlic roughly chopped
1 shallot roughly chopped
½ tablespoon soy sauce
½ tablespoon fish sauce
1 tablespoon oyster sauce
½ teaspoon sesame oil
2 teaspoon brown sugar packed
¼ teaspoon black pepper
2 tablespoon butter
¼ yellow onion sliced
5-6 cherry tomatoes
2-3 slices cha lua optional
2 eggs
2 tablespoon pate

Serve

French Baguette
Cilantro

Instructions

Marinate the steak. In a medium mixing bowl, add the minced garlic, minced shallot, soy sauce, fish sauce, oyster sauce, sesame oil, and brown sugar. Mix to combine and toss in the steak to evenly coat. Marinate for at least 1 hour covered.
Cook the steak. In a single-serve cast iron pan over medium heat, add 2 tablespoons of butter and yellow onion and cook until fragrant and caramelized about 3-4 minutes. Then add the steak, spoon the butter onto the steak, and cook for about 1 minute on each side or until seared.
Cook the eggs and tomatoes. Then push everything to the side and crack the eggs, add the cherry tomatoes, and sliced cha lua (if using). Cook until the egg whites are done and the cherry tomatoes have charred and softened, about 2-3 minutes.
Serve. Add the pate and garnish with cilantro. Serve with freshly sliced French baguette. Enjoy!

Notes

Choose high quality beef: use tender cuts of beef such as filet mignon, ribeye, or sirloin. These cuts are best for quick searing and a tender texture.
Marinate for at least 1 hour: marinating the beef for at least one hour or overnight allows the beef time to infuse the flavors.
Bring the steak to room temperature before cooking: make sure to bring the steak to room temperature before cooking for an evenly cooked steak.
Avoid overcooking the steak: since the steak will continue cooking when you add the eggs, you will only need to sear the steak for about 1 minute on each side.
Storage Instructions: This Vietnamese breakfast is best served immediately. You can store this steak and egg breakfast in an airtight container in the refrigerator for up to 4 days.
Reheat: warm on the cast iron skillet over medium heat or microwave-covered until warm.

Nutrition