This steak and eggs is a hearty breakfast packed with flavors. Bo Ne Vietnamese Steak and Eggs has perfectly seasoned Certified Angus Beef ® brand steak served sizzling on cast iron with eggs, blistered tomatoes, slices of crisp cucumber, and rich pate. Serve this delicious breakfast with a piece of baguette to dip into the eggs and clean the skillet of the buttery juices.
Growing up in a southern family, breakfast was always important. Well, I mean, breakfast IS always important, but breakfast now isn’t the same as it was then. Breakfast at Nana’s house consisted of biscuits, sausage, maybe bacon too, sausage gravy, and eggs. The eggs were always scrambled to perfection in bacon grease. I can still smell breakfast cooking in her small kitchen.
As a grown up, my weekday breakfast consists of a bagel and egg sandwich with a slice of cheese. A far cry from the elaborate breakfasts growing up. On the weekends, sometimes we skip breakfast for an early lunch. It wasn’t until I was on crutches teleworking that I realized how much I missed breakfast.
The hubs took care of me while I was injured. He made breakfast, lunch, and dinner. For breakfast, he would cook up eggs, sausage, veggies, and cheese. Sometimes an omelet or sometimes a scramble. No matter what he cooked up it was breakfast! Which made me realize how much I miss breakfast.
Sometimes we have breakfast for dinner. I’ve served spinach baked eggs, mushroom leek hash with poached eggs, and even a savory cheddar French toast with crab hollandaise for dinner. While it’s still breakfast, it’s not breakfast. It didn’t start my day off on a deliciously good right foot!
We had this bo ne Vietnamese steak and eggs for dinner. Not that it was difficult to make or take a long time to prepare. It was the only time I think I could have convinced the hubs to eat a meal like this. He’s not a huge steak and eggs eater. He’ll do a hash before a steak any day. And loves sausage patties or crisp bacon. His steak is for lunch or dinner; not breakfast.
Since this recipe is so easy and quick you can make it for any meal of the day. The steak is the star of the plate and it needs to have amazing flavor on its own. When it came time to choose the type of Certified Angus Beef ® brand steak, I knew it had to be their petite sirloin. Have you tried petite sirloins? The first time we tried them we were convinced they were filet mignons. They’re perfectly tender with amazing flavor just like a filet.
Petite sirloins, also known as ball tip steaks, are a small section of the bottom round.
It’s a boneless cut with great flavor. Since it has such great flavor and it’s an economical cut of meat it’s been gaining in popularity this year. I’m not surprised. Ever since I tasted Certified Angus Beef ® brand petite sirloin, I’ve been looking for it at my local Weis Markets.
Of course, as soon as I see the bogo sales at Weis, I plan a trip to the store! I have eye or round roast and London broil in the freezer from that sale. BOGO (Buy One Get One) Certified Angus Beef ® brand meat is even harder to pass up. Because, well, it’s half price, right?
Okay, time for me to talk about this hearty and flavorful breakfast! Just look at all that color in one plate! You can see the caramelization of the steak. The steak is marinated in garlic, ginger, soy sauce, and hoisin sauce for at least 30 minutes. Not that it needs the added flavor, but it does bring the dish to Vietnam.
Broil the tomatoes until blistering. They add to the butter and juices in the pan which you must clean up with the baguette. The crisp cucumbers and the charred green onions add a nice crunch to the meal. And finally, the pate is just a little bite of lushness to the dish that you wouldn’t expect. I used a champagne pate, but feel free to use whatever pate you like. Or you can completely omit it, that’s up to you.
Initially, I used a thicker cut of steak. It was delicious. And it probably would have worked a little better if I was good at timing eggs for breakfast. But, I’m not so great with that. You see, the hubs likes his eggs runny and I don’t. My yolk has to be at least an 8-minute egg. Not a 7. That’s still a little too soft for me. An 8 to 10 is perfect to me. Yes, I realize that means I have no yolk to dip my baguette in and I’m okay with that.
I have not mastered the skill of timing eggs perfectly because when I cook eggs, which isn’t often, I cook them separately and not simultaneously. Meaning, I cook my eggs first because I don’t mind if they’re a little more done before I cook his eggs which are typically over easy. This means I have no experience as a short order cook getting both plates of eggs done at the same time.
However, for this recipe, I had two skillets going at the same time. I started his a little after mine knowing full good and well that my eggs would need more time to cook. This kept his steak from overcooking. You don’t want to do that; overcook the steak. You can almost start the eggs and the steak at the same time if you like your eggs runny.
With so much color and flavor for one meal you’ll make this quick and easy bo ne Vietnamese steak and eggs often. Your family will love it and so will you! Do you like steak and eggs? Have you tried steak and eggs from other countries like this bo ne Vietnamese steak and eggs?
Make sure to follow Certified Angus Beef® brand on Facebook, Twitter, Instagram, Pinterest, and YouTube to see all the delicious recipes shared and stay up to date on their Facebook Live events. I’ve learned so much from those events! You will, too! This month, the #BeefCookAlong is a beef & garden vegetable stir fry. Stay tuned to my Instagram and see how mine came out.
Perfectly seasoned Certified Angus Beef ® brand steak is served sizzling on a cast iron with eggs, blistered tomatoes, slices of crisp cucumber, and rich pate. Bo No Vietnamese Steak and Eggs is a classic breakfast that’s served with fresh baguette to dip into the eggs and to clean the skillet of the buttery goodness. #BestAngusBeef #Steakholder
- 2 tablespoons hoisin sauce
- 2 tablespoons tamari soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 teaspoon sesame oil
- pinch crushed red pepper
- 8 ounces thin cut, petite sirloin steaks
- 6 tablespoons butter, divided
- 4 large eggs
- 2 tablespoons olive oil
- 4 ounces pork pate
- 1/2 cup sliced green onions
- 6 campari tomatoes on the vine
- 10 thin slices of cucumber
- Combine the first six ingredients (hoisin through crushed red pepper) in a small bowl. Place the steaks in a zip top plastic bag. Pour the marinade in the bag making sure to complete cover the steaks. Marinate 30 minutes.
- Place a skillet (I used two 6-inch skillets for individual servings) on medium-high heat. Add 2 tablespoons of butter to each skillet. Sauté the green onions until slightly charred. Remove from heat and set aside.
- Add the steaks and cook 1 minute before flipping over. When you flip the steaks over, add the remaining butter. When that's melted, crack the eggs in the skillet. Season with salt and pepper and cook until the eggs are to your liking.
- While the steak and eggs are cooking broil the tomatoes until they begin to blister. Remove from the broiler and set aside.
- Garnish the steaks with 2 ounces of pate, 3 broiled tomatoes, and 5 slices of cucumber. Garnish with the green onions and serve with crusty baguette bread for dipping into the eggs.
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.