Every culture has its own spin on steak and eggs. I remember running off to school with some pocket money for breakfast which would include banh mi, steamed sticky rice, soy milk and many other wonderful dishes. Bò né is one of my favorite breakfast dishes. Who can resist a skillet of marinated beef flank with butter and sunny side up eggs served with a crusty french baguette?
Bò né literally translates into dodge beef. I think this has to do with having to “dodge” the splatter of oil on a hot skillet when you add beef to it. The trick to tasty bò né is to marinate the beef the night before. This is ideal for Sunday brunch.
1 lb of flank steak
1 teaspoon of fish sauce
1-2 stalks of scallions diced
4 eggs (2 per person)
½ teaspoon of sesame oil
1 teaspoon of oyster sauce
1 teaspoon of sugar
1 teaspoon of pepper
a pinch of 5 spice seasoning
Trim fat off of the flank steak and tenderize with a meat mallet. This will make the steak tender.
Cut the steak into ½ inch cubes.
Marinate with fish sauce, oyster sauce, sesame sauce, 1 teaspoon of pepper, garlic, and 5 spice seasoning
Add the beef and massage the marinade with the beef thoroughly. Let it marinate for at least ½ an hour. You can prepare this in advance the night before or a week before and freeze the meat.
Cooking (for 1 person. You will need 2 skillets for 2 people)
Heat the skillet on high and add a few teaspoons of extra olive oil to coat the pan.
Add the meat and cook until tender.
Add 2 eggs to the same skillet sunny side up and cook thoroughly.
Once the eggs are almost done, add a small slice of butter and dice green onions to the meat.
Serve in the skillet with french bread. Traditionally, you would coat the bread with some regular pate. Then add the beef to the bread and dip it in with the eggs for gooey deliciousness.