Bò Né with Lemongrass and Chili
85% chuẩn vị · Vietnamese
A fragrant and slightly spicy variation of Bò Né, incorporating the aromatic flavors of lemongrass and a hint of chili into the beef marinade.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Beef sirloin or flank steak1 lb
- Lemongrass2 stalks, finely minced (white part only)
- Garlic3 cloves, minced
- Shallots1, minced
- Red chili1/2, finely chopped (optional)
- Soy sauce2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Butter1 tbsp
- Eggs2
- Baguette1/2
- Cucumber1/4, sliced
- Cilantro1/4 cup, fresh
- Saltto taste
- Waterfor marinade
Các bước
- 1
Thinly slice the beef against the grain. In a bowl, combine beef with minced lemongrass, garlic, shallots, chopped chili (if using), soy sauce, fish sauce, sugar, black pepper, and a pinch of salt. Marinate for at least 30 minutes.
- 2
Prepare the accompaniments: slice the baguette, slice cucumber, and chop cilantro.
- 3
Heat 1 tbsp of vegetable oil in a small cast-iron skillet or heavy-bottomed pan over medium-high heat.
- 4
Add half of the marinated beef to the hot skillet and sear for 1-2 minutes per side until browned and cooked through. Remove beef and set aside.
- 5
Add the remaining 1 tbsp of vegetable oil and 1 tbsp of butter to the skillet. Crack one egg into the skillet and fry to your desired doneness.
- 6
Return the seared beef to the skillet to warm through.
- 7
Serve immediately directly from the skillet, topped with the fried egg. Arrange baguette slices, cucumber, and cilantro on the side.
