The BEST sizzling steak and eggs! This Vietnamese Bò Né with a bit of French fusion is Vietnamese-inspired marinated steak that’s seared in butter and served with a baguette. It’s believed to have started as a street food in the port city of Vung Tau for an affordable, high protein breakfast by repurposing lesser beef cuts, but I made it with top sirloin for a more tender cut!

Ingredients you’ll need:

Beef Steak (tenderloin, top sirloin, top loin, or flank)
Oyster Sauce
Dark Brown Sugar or coconut sugar
Fish Sauce
Sesame Oil
Soy Sauce
Garlic Cloves
Yellow Onion
Butter
Eggs
Cherry Tomatoes
Baguette

What to Serve with Vietnamese Bò Né?

Lime Wedges
Artisanal Baguette
Microgreens
Arugula Salad
Thinly sliced Carrots
Scallions

Cook with me!

Vietnamese Bò Né (Sizzling Steak and Eggs)

5 from 1 vote

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Prep Time15

Cook Time15

Resting time15

Total Time45

Servings:

Ingredients

1 lb. Beef Steak sliced 1/4″ thick (tenderloin, top sirloin, top loin, or flank)
2 tbsp. Oyster Sauce
1 tbsp. Dark Brown Sugar or coconut sugar
2 tsp. Fish Sauce
1 tsp. Sesame Oil
1 tsp. Soy Sauce
2 Garlic Cloves minced
1 Yellow Onion finely sliced
4 tbsp. Butter
2-4 large Eggs
1 cup Cherry Tomatoes
Baguette for serving

Instructions

In a large bowl, combine the oyster sauce, brown sugar, soy sauce, fish sauce, sesame oil and minced garlic. Mix well. Add the sliced steak and mix until well coated in the marinade. Cover and let marinate in the fridge at least 15 minutes to overnight.
In a large skillet over medium high heat, add 2 tablespoons butter or olive oil. Once heated for 1-2 minutes, add the steak slices to sear 1-2 minutes on each side. Place back into the bowl with the marinade.
Add another tablespoon of butter or olive oil, as well as the sliced onions. Sauté for 5-7 minutes, then add 1/4 cup water. Stir until evaporated. Add the steak and all its marinade back into the skillet with the onions to sauté 1 minute.
Push the steak and onions to one side of the skillet.
Add the remaining 1-2 tablespoons butter or olive oil to the other side of the skillet. Reduce the heat to medium, then add the eggs and tomatoes. If possible, cover with a lid to cook the eggs until over medium.
Enjoy the sizzling steak and eggs warm with a fresh baguette. If desired, garnish with thinly sliced carrots, scallions, and micro greens to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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