Bò Né

Ingredients

• 1 lb beef sirloin or tenderloin, cut into 1/2-inch cubes
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp dark brown sugar
• 4 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 4 large eggs
• 4 oz pork liver pâté, sliced into rounds
• 4 tbsp unsalted butter, divided
• 1 tbsp neutral oil
• 1 small tomato, sliced
• 1/2 small cucumber, sliced
• 1/4 cup pickled daikon and carrot
• 1 small baguette, split lengthwise into 4 pieces and lightly toasted
• Maggi seasoning sauce and chili sauce, for drizzling
• Cilantro leaves and thin-sliced onion, for garnish

Before you cook

• In a bowl, stir together the oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and black pepper.
• Add the cubed beef to the marinade, toss to coat every piece, and let it sit at room temperature for 20 to 30 minutes.
• Slice the pâté, tomato, and cucumber and arrange them on a serving plate.
• Split and toast the baguette pieces so they're ready to go straight to the table.

Steps

1. Set a small cast-iron skillet or pan over the highest heat your stove allows and let it heat for a full 2 minutes, until it's just short of smoking.
2. Add the oil and 2 tablespoons of the butter to the pan and let the butter foam.
3. Lift the beef from the marinade, letting excess liquid drip off, and scatter it into the pan in a single layer without crowding.
4. Leave the beef untouched for 30 seconds so the underside chars, then toss or flip the pieces and sear for another 30 to 45 seconds, just until the outside is deeply browned and the center is still pink.
5. Tip the beef and all its pan juices onto one side of a sizzling cast-iron serving plate, or straight onto a plate if you don't have one.
6. Wipe the skillet quickly, return it to high heat, and melt the remaining butter in it.
7. Crack the eggs into the hot butter and fry sunny-side up for about 2 minutes, until the whites are set and the yolks are still runny.
8. Slide the eggs onto the plate next to the beef.
9. Lay the sliced pâté on the plate so the heat from the beef and pan softens it slightly.
10. Scatter the tomato, cucumber, pickled daikon and carrot, onion, and cilantro around the edges of the plate.
11. Drizzle the beef and egg with a little Maggi seasoning and chili sauce to taste.
12. Serve immediately, still sizzling, with the toasted baguette for tearing and dipping into the yolk and pan juices.