Bo Ne
Bo Ne, or Vietnamese Sizzling Steak and Eggs, is a popular breakfast dish featuring tender beef, sunny-side-up eggs, and often pâté, served on a hot skillet. The name "Bo Ne" translates to "dodging beef," referring to the sizzling hot plate and the need to avoid oil splatters. This recipe offers a quick yet satisfying start to your day.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 1,104 kcal
Allergen information: may contain eggs, gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
beef marinade
- 300 gbeef sirloin, thinly sliced against the grain
- 2 clovegarlic, minced
- 1 tbspsoy sauce
- 1 tbspoyster sauce
- 0.5 tspsesame oil
- 0.25 tspblack pepper
- 0.5 tspsugar
Ingredients
- 4 pcseggs
- 50 gpate
- 0.5 pcsyellow onion, thinly sliced
- 1 pcstomato, sliced
- 0.5 pcscucumber, sliced
- 2 tbspvegetable oil
garnish
- 2 tbspcilantro, chopped(optional)
- 1 pcschili, sliced(optional)
serving
- 1 pcsbaguette
Equipment
large cast-iron skillet · mixing bowl · knife
The method
Step by step
- 1
In a medium bowl, combine the beef sirloin, garlic, soy sauce, oyster sauce, sesame oil, black pepper, and sugar. Mix well and let marinate for at least 10 minutes at room temperature, or longer in the refrigerator.
About 10 min
Cook’s note: Marinating the beef longer will result in a more flavorful and tender steak.
- 2
Heat the vegetable oil in a large cast-iron skillet or two individual sizzling plates over high heat until smoking.
About 1 min
Cook’s note: Using a very hot pan is crucial for a good sear on the beef.
- 3
Add the marinated beef to the hot skillet in a single layer and sear for 1-2 minutes per side until browned and cooked to your desired doneness. Remove the beef from the skillet and set aside.
About 3 min
Cook’s note: Do not overcrowd the pan; cook the beef in batches if necessary to ensure a good sear.
- 4
In the same skillet, add the sliced yellow onion and cook for 1-2 minutes until slightly softened.
About 2 min
- 5
Push the onions to one side and add the pate to the skillet, spreading it slightly to warm through.
About 1 min
- 6
Crack the eggs directly into the skillet, next to the pate and onions. Cook until the whites are set and the yolks are still runny, about 2-3 minutes.
About 3 min
Cook’s note: For perfectly runny yolks, keep an eye on the eggs and remove from heat as soon as the whites are firm.
- 7
Return the seared beef to the skillet alongside the eggs, pate, and onions. Serve immediately on the sizzling plate with sliced tomato, cucumber, baguette, and a sprinkle of fresh cilantro and sliced chili if desired.
Cook’s note: Be careful when serving, as the skillet will be very hot.
Per serving
Nutrition
- Calories
- 1,104.2kcal
- Protein
- 67.5g
- Carbs
- 69.1g
- Fat
- 62.9g
- Fibre
- 5.2g
- Sugar
- 11.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Bo Ne is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator.
Reheat gently in a pan over medium-low heat until warmed through, being careful not to overcook the beef or eggs.
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