Vietnamese steak and eggs part 3 of 3

VIETNAMESE STEAK AND EGGS⤵️

STEAK MARINADE
1 lb top sirloin, flat ribeye steak or steak of choice*
1 tsp sugar
1/8 tsp black pepper
1/2 tsp salt
1/2 tsp chicken bouillon
1/2 tsp oyster sauce
1 tsp Maggi seasoning or soy sauce
1/2 tsp paprika
*whatever cut of steak you use, just make sure it’s a thinner cut. I each cuts of steak were ~1/2 lb each

SAUCE
1/4 cup sugar
1/2 cup hot water
1/4 cup Maggi seasoning or soy sauce sauce
1/8 cup apple cider vinegar

ADDITIONAL INGREDIENTS
1 TBSP garlic per steak, minced
2 eggs, per steak
1/2 TBSP non salted butter per steak
Onions, thinly sliced
Tomato wedges/ slices
Cilantro sprigs
Pate
Bread, Baguette, dinner rolls

1. Combine all of your ingredients listed under STEAK MARIANDE and marinate your steak until you’ve finished prepping the rest of your ingredients

2. Combine all of your ingredients listed under SAUCE and set aside. (Note: you can leave this in the fridge for 1-2 months if you don’t use it all)

3. In a skillet on medium heat, heat up some oil and sauté 1 TBSP garlic until til fragrant. Then push ur garlic 1 side of the pan and place ur steak right on top and cook for 2-3 mins, flip and cook for another 2-3 mins. If there is any left over garlic, make sure to scoop it onto of ur steak.

4. after you flip your steak, wipe the other side of ur skillet clean of any burnt garlic, heat up some oil and crack in 2 eggs. Place 1/2 TBSP unsalted butter on ur steak. Add sliced white onions, tomatoes, springs of cilantro and pate over ur eggs. Spoon in as much/ as little of your SAUCE into your skillet. Allow this to cook until ur eggs are to its desired doneness.

5. Enjoy with rice or bread of choice. Traditionally it is eaten with French baguette