Servings: 2 people
Ingredients
Beef Marinade:
- 0.9 pound beef (400g) (top round steak, flank steak, or sirloin)
- 3 tbsp Maggie soy sauce
- ½ tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tsp ground black pepper
- 1 tbsp minced garlic
- ¼ bulb onion
- 1 sprig scallion
- 2 tbsp cooking oil
- ½ tbsp cornstarch (or tapioca starch, potato starch)
Other toppings
- 2 Eggs
- 3.5 oz Sausages (100g)
- 3.5 oz Vietnamese liver pâté (100g) (or your favorite liver pâté)
- 1 can Sardines in tomato sauce (or Vietnamese meat balls in tomato sauce)
- 2 tbsp butter
- 2 tbsp cooking oil
Instructions
- Begin by thinly slicing the beef against the grain. Next, mince the garlic, thinly slice the onion, and cut the scallions into 2-inch (5 cm) long pieces.
- Combine the beef with oyster sauce, soy sauce, ketchup, sugar, cooking oil, cornstarch, minced garlic, sliced onion, and scallions. Let it marinate for 15 minutes.
- Heat your cast iron pan and add butter and cooking oil. Once the butter is melted, add the beef and stir-fry over high heat. Be careful as the butter will splatter quite a bit.
- When the beef is about halfway cooked, crack eggs into the pan and add liver pâté, Chả Lụa, canned sardines (or any toppings you prefer), and processed cheese. Let it cook for just one or two minutes (be careful not to overcook the beef and keep your fried eggs runny).
- Serve it hot with a toasted Bánh Mì baguette (or any type of baguette you have on hand). You could garnish with some cilantro and add pickled vegetables if you'd like.
Tried this recipe?Let us know how it was!