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

Ingredient Substitutions

• Instead of Beef Sirloin: flank steak, ribeye
• Instead of Eggs: egg whites only
• Instead of Eggplant: zucchini, shiitake mushrooms
• Instead of Garlic: garlic paste
• Instead of Onion: shallot
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Fish Sauce: soy sauce + a dash of lime
• Instead of Sugar: honey, maple syrup (use less)
• Instead of Black Pepper: white pepper
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Scallions: chives

Equipment Needed

• Wok or Large Skillet
• Air Fryer (optional)
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Cook the beef quickly over high heat to keep it tender.
• Keep the eggs soft; avoid over‑stirring.
• Reheat gently in an air‑fryer at 180°C to preserve texture.

Chef Tips from the Video

• Use a well‑seasoned wok for the best sear.
• Add a drizzle of sesame oil at the end for an aromatic finish.
• Serve with jasmine rice or a simple steamed rice cake (bánh) to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended due to the soft‑egg component.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce a day ahead and store in the fridge.
• Slice the beef and keep it in a sealed bag with a splash of soy sauce; it stays tender for 24 hours.
• Eggplant can be salted and drained 15 minutes before cooking to reduce bitterness.

Frequently Asked Questions