Breakfast

Vietnamese Steak and Eggs

Grilled steak paired with fried eggs, often served with fresh herbs, cherry tomatoes, and cucumbers.

25

min

Meal benefits

Packed with essential vitamins and minerals such as vitamin B12, zinc, selenium, and iron. Which are vital for nerve function, immune support, energy metabolism, and the production of DNA and red blood cells.

Rich in choline, a nutrient important for brain health, liver function, and the formation of cell membranes.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

533

Protein

41

g

Fats

37

g

Carbs

9

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

beef steak (sirloin or ribeye)

1

large egg

1

tbsp

soy sauce

0.5

tbsp

fish sauce

1

tbsp

lime juice

0.5

tsp

sugar

1

clove garlic, minced

0.25

tsp

black pepper

50

g

cherry tomatoes, halved

0.5

cucumber, sliced

1

tbsp

fresh cilantro, chopped

1

tbsp

green onions, chopped

2

tsp

olive oil

Instructions

_{Step 1/4}

Marinate the Steak

In a small bowl, mix the soy sauce, fish sauce, lime juice, sugar, black pepper, and minced garlic. Pour the marinade over the steak, ensuring it is well coated. Let it marinate for at least 15 minutes, or up to 1 hour for better flavor.

_{Step 2/4}

Cook the Steak

Heat a skillet or grill pan over medium-high heat and add the oil. Cook the steak for about 3-4 minutes on each side for medium-rare, or longer if desired. Once cooked to your liking, remove the steak from the pan and let it rest for 5 minutes before slicing.

_{Step 3/4}

Cook the Egg

In the same skillet, crack the egg and cook it sunny side up or to your preferred doneness. Season with a little salt and pepper to taste.

_{Step 4/4}

Assemble and Serve

Slice the rested steak into thin strips. Arrange the steak slices on a plate, place the cooked egg on top. Serve with halved cherry tomatoes, cucumber slices, fresh cilantro, and chopped green onions on the side.