For my last recipe of the year, I wanted to put up my version of a celebratory breakfast and the perfect breakfast to have New Years day – Bo Ne. This is essentially Vietnamese steak and eggs. This dish is the perfect example of Vietnamese French fusion. Steak, which is a European import, is seasoned with Vietnamese flavors and then served with Vietnamese and French sides. I can’t think of a better way to end the year. I hope you and your families have a fun and safe New Years!
Ingredients, Substitutions & Adjustments
- Ribeye steak – You can use any cut of steak you want, but I personally like using a ribeye steak because the fat keeps it juicy. It also just tastes better.
- Oyster sauce and soy sauce – Adds salty and umami flavors to the steak. If you don’t have oyster sauce, I would substitute with hoison sauce or more soy sauce.
- Granulated sugar – Balances out the umami flavors. You can also use brown sugar, palm sugar, or coconut sugar.
- Garlic – Adds more flavor to the steak.
- Olive oil – Olive oil helps make the steak tender. You can use any kind of neutral oil like vegetable oil or grapeseed oil.
- Butter – Gives the steak a nutty flavor and helps cook the steak thoroughly.
- Yellow onion – You can also use red onion or white onion.
- Green onions – Adds more flavor to the dish.
- Tomatoes, egg, and pate – These are the traditional additions to this dish. Feel free to add or eliminate any of them.
- Baguette – You can use any kind of bread. In testing, I didn’t have a baguette so I just used regular sliced bread.
Making my bo ne recipe
Combine all the ingredients for the marinade in a Ziploc bag (plastic bag). Shake it until everything is mixed and the steak is coated. Set aside at room temperature to marinate for 30 minutes. While the steak is marinating, cut your onions and green onions. Heat 1 tablespoon of oil in a cast iron pan. If you don’t have a cast iron, a non stick pan should work as well. Place the steak in the pan and let it cook until it gets a good sear (3-5 minutes).
Flip the steak over. Add the butter. Spoon the melted butter over the steak. This will help cook the steak further and give it a nice sear. Once the steak has a nice sear on the second side, make sure to sear all the other sides too. The steak should be a medium rare to medium at this point. If you want to cook the steak more, put the steak in the oven for a few minutes.
Once the steak is cooked to your preferred doneness, place it on a cooling rack to rest. This ensures that all the juices don’t flow out when you cut into it. Next, cook your onion and green onion. Throw them into the cast iron and cook until the onions are translucent. Set aside. Next add the tomatoes and cook for a few minutes. Set aside. Lastly, fry the egg. Drain excess oil from the pan and place the steak, onion, green onion, tomatoes, and egg back into the cast iron. Add the cucumbers, pate, and baguette. Serve the bo ne in the cast iron!
Tips on how to cook the perfect steak
Marinate the steak overnight for the best flavor
The longer you marinate the steak, the better the flavor will be. I recommend marinating at least 30 minutes but overnight is better. This also cuts down your cook time in the morning because you don’t have to wait for the steak to marinate. Just pop it in the pan, sear, and eat!
Bring the steak to room temperature before cooking
One of the best tips on how to cook steak! Cooking a cold steak makes it harder for you to cook the steak evenly. Oftentimes, the outside will be cooked but the inside will still be cold and mostly likely rare.
Rest the steak before cutting into it
After you cook a steak, the meat needs to the relax so the juices can distribute evenly. If you cut into it right away, all the juices will flow out, and you will be left with a dry steak.
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Bo Ne (Vietnamese Steak and Eggs)
Equipment
Ingredients
Marinade
- ½ lb ribeye steak
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp granulated sugar
- 2 cloves garlic smashed
- 1 tbsp olive oil
Other Ingredients
- 2 tbsp butter
- ¼ cup yellow onion thinly sliced
- 2 tbsp green onion
- 5 cherry tomatoes
- 1 egg
- 5 slices cucumbers
- 1 tbsp pate
- 1 baguette
Instructions
- Combine all the ingredients for the marinade in a Ziploc bag (plastic bag). Shake it until everything is mixed and the steak is coated. Set aside at room temperature to marinate for 30 minutes.
- While the steak is marinating, cut your onions and green onions.
- Heat 1 tablespoon of oil in a cast iron pan. If you don’t have a cast iron, a non stick pan should work as well. Place the steak in the pan and let it cook until it gets a good sear (3-5 minutes).
- Flip the steak over. Add the butter. Spoon the melted butter over the steak. This will help cook the steak further and give it a nice sear. Once the steak has a nice sear on the second side, make sure to sear all the other sides too. The steak should be a medium rare to medium at this point. If you want to cook the steak more, put the steak in the oven for a few minutes.
- Once the steak is cooked to your preferred doneness, place it on a cooling rack to rest. This ensures that all the juices don’t flow out when you cut into it.
- Next, cook your onion and green onion. Throw them into the cast iron and cook until the onions are translucent. Set aside.
- Next add the tomatoes and cook for a few minutes. Set aside.
- Lastly, fry the egg. Set aside.
- Drain excess oil from the pan and place the steak, onion, green onion, tomatoes, and egg back into the cast iron. Add the cucumbers, pate, and baguette.
- Serve the bo ne in the cast iron!
Notes
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This recipe serves one person, but depending on how much you eat, you can share this serving or double/triple the recipe.
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The time it takes to cook your steak will vary based on how thick the steak is. Mine was about 1 inch thick.
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