B N Recipe - by tway
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I remember my first time seeing someone order this at a restaurant in Vietnam, I was so intrigued because of the sound and the aroma that followed the waiter carrying it to table that ordered it & I knew right away that I had to get it.
My original order was going to be a Cornish hen with tomato rice plate because that’s what the place was known for, but that sizzling beef plate threw my plans out the window. As I sat there waiting patiently, I couldn’t help but to peep over at the guy that inspired my order. He looked like he was in heaven… or maybe that’s just the way that I saw it, but watching him take bites of his piping hot food made me even more excited & hungry.
My ears perked up when I heard the sizzle & so did everyone else. I felt so special as the sizzling plate was making its way to me, it felt like it was my birthday. The aroma is so inviting, they had a generous amount of butter & if that wasn’t enough there was a dollop of pate right on top of the steak. I basically inhaled the whole thing & it was bomb!!!!
The plate also had 2 sunny side up, sauteed onions and fries. Here’s my version of the dish.
Flank Steak (6-8oz)
Eggs (2)
Yellow Onion (1)
Pate ( optional but it’s recommended- this is my favorite )
Garlic (3-4 cloves)
Shallot (1 medium sized)
Bird’s eye chillies (2-3 optional)
Butter
Black Pepper
Cooking Oil (I’m using avocado)
Soy Sauce (2 tablespoons)
Oyster Sauce (2 tablespoons)
Sesame Oil (1/2 teaspoon)
Mirin (1 tablespoon)
Granulated sugar (1 teaspoon)
Rough chop 3-4 cloves of garlic and a medium sized shallot. Toss it into a mortar and sprinkle a pinch of salt (the salt will help with grinding down the ingredients to a paste).
Add the bird’s eye chillies int the mortar and ground the garlic, shallot and chillies into a paste like consistency.
Place the paste in a bowl with the flank steak. Then add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1/2 a teaspoon of sesame oil, 1 tablespoon of Mirin and a teaspoon of granulated sugar into the bowl and give the flank steak a good rub down.
Cover and place it in the fridge for 30 minutes - 1 hour.
While waiting for the meat to marinate, prep the onions by cutting it into thin slices.
After 1 hour, heat up a cast iron pan on high heat and add enough oil to cover the pan. Wait until the pan gets smokey then place the meat on top ( drop it away from you so the oil doesn’t splatter on to you).
Cook it for about 3-4 minutes then flip it over. Now add a handful of the onion slices, a generous scoop of butter and crack 2 eggs.
Let this cook for about 2 minutes (the heat is still on high by the way). Once it’s done scoop a hefty amount of pate in the dish and the final step is to drown it with freshly cracked black pepper.
Enjoy this with either fries or bread. (:
If you decide to try this recipe out, post it and tag me so I can see your version of it & if you have any questions, comments or concerns regarding this recipe please leave a comment below.
I hope that you walk away from this post with some inspiration. Subscribe for more recipes.
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