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Vietnamese Steak & Eggs
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Vietnamese Steak & Eggs

Vietnamese Steak & Eggs

I love breakfast, I love steak & eggs, and I really love this Vietnamese version. And while I'll likely never get as close to the version I had in Vietnam, it's still effing delicious. I also know liver pate isn't everyone's thing...but it should be cuz it really adds a tremendous richness to the whole thing.

Serves one

Ingredients

Marinade

  • 1 tablespoon oyster sauce
  • 1 tablespoon soy
  • 1 tablespoon fish sauce
  • 1 large clove garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon neutral oil
  • 1/2 teaspoon baking soda

Steak & Eggs

  • 1/2 pound hangar steak, rib eye...any favorite steak
  • 4 tablespoons butter
  • 1/2 dozen cherry tomatoes
  • 2 eggs
  • Kosher salt & coarse ground black pepper
  • Liver pate & baguette for serving

Directions

  1. Combine all marinade in a bowl or zippered bag
  2. Cut steak into bite size pieces and add to the marinade - coat well then refrigerate up to 4 hours
  3. Add 2 tablespoons of the butter & onion to a large pan and cook until beginning to soften, 3-4 minutes
  4. Add the tomatoes, then push the onions to one side of the pan and add the steak in a single layer, cook a minute or 2 until about halfway done, then flip over
  5. Push the steak towards the onions, add 1 tablespoon of the butter and then carefully put in the eggs
  6. Season eggs with salt & pepper, and cook until done to your liking
  7. Top steak with remaining butter, spread some pate on the baguette and eat along with the steak & eggs

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