Dạy Bạn Làm SandWich Bò Trứng Béo Ngậy

Ingredients

• 200 g Beef Sirloin (thinly sliced against the grain)
• 3 large Eggs (beaten lightly)
• 1 medium Eggplant (cut into bite‑size cubes)
• 2 cloves Garlic (minced)
• 1 small Onion (thinly sliced)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Fish Sauce (Vietnamese style (nuoc mam))
• 1 tsp Sugar (granulated)
• ½ tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (for high‑heat stir‑fry; use minimal amount)
• 1 tbsp Scallions (chopped for garnish)

Instructions

1. Prepare All Ingredients

   Slice the beef thinly against the grain, cube the eggplant, mince the garlic, thinly slice the onion, and beat the eggs in a mixing bowl.

   Time: PT10M

2. Mix the Sauce

   In a small bowl combine soy sauce, fish sauce, sugar, and black pepper. Stir until the sugar dissolves.

   Time: PT2M

3. Stir‑Fry the Beef

   Heat the wok over high heat, add the vegetable oil, then add the beef. Stir‑fry 2–3 minutes until the beef is about 75 % cooked; it should still be pink inside.

   Time: PT3M

   Temperature: high heat

4. Add Aromatics

   Add the minced garlic and sliced onion to the wok. Stir‑fry for another minute until fragrant.

   Time: PT1M

   Temperature: high heat

5. Cook the Eggplant

   Add the cubed eggplant. Stir‑fry 5–6 minutes, covering the wok briefly to steam the pieces, until they are soft but not mushy.

   Time: PT6M

   Temperature: medium‑high heat

6. Add the Soft Eggs

   Push the beef‑vegetable mixture to the side of the wok, pour the beaten eggs into the empty space, let them set for 10‑15 seconds, then gently scramble, keeping the curds soft and slightly runny.

   Time: PT2M

   Temperature: medium heat

7. Combine with Sauce

   Pour the prepared sauce over the whole mixture, toss everything together, and cook for another minute to let the flavors meld.

   Time: PT1M

   Temperature: medium heat

8. Plate and Garnish

   Transfer the stir‑fried beef and soft eggs to a serving plate, sprinkle chopped scallions on top, and serve immediately with steamed rice or a simple bánh (rice cake) if desired.

   Time: PT1M

9. Reheat (Optional Air‑Fryer Method)

   If preparing ahead, place the cooled dish in an air‑fryer basket, set to 180°C and heat for 5 minutes until warmed through.

   Time: PT5M

   Temperature: 180°C

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g