Sizzling Steak Platter with Creamy Maitake Mushrooms (Bò Né Sốt Nấm)

Name: Sizzling Steak Platter with Creamy Maitake Mushrooms (Bò Né Sốt Nấm)
Total time: 2400 s
Yield: 2 people
Cuisine: American
Ingredients: 1 rib eye steak; 1 tsp soy sauce; 1 tsp sugar; 1 tsp sweet soy sauce; 1 tsp soy sauce; 1 tsp minced garlic; 1 tbsp minced shallot; 1 maitake mushroom; salt and pepper; 1 pinch red pepper flakes (optional); 1 tbsp white wine; 1/2 cup cream; 1 tbsp Vietnamese pate; 1 egg; 1 tsp scallions; 1 bánh mì or half a baguette

Kat Truong @katfood7

NYC

A spin on Vietnamese steak and eggs with a luscious maitake cream sauce that’s perfect to dip with a hot and flaky banh mi!

Kat Truong @katfood7

NYC

A spin on Vietnamese steak and eggs with a luscious maitake cream sauce that’s perfect to dip with a hot and flaky banh mi!

Saved

Ingredients

40 minutes

2 people

Steak
1rib eye steak
1 tspsoy sauce
1 tspsugar
1 tspsweet soy sauce
1 tspsoy sauce
1 tspminced garlic
Cream Maitake
1 tbspminced shallot
1maitake mushroom
salt and pepper
1 pinchred pepper flakes (optional)
1 tbspwhite wine
1/2 cupcream
Sides
1 tbspVietnamese pate
1egg
1 tspscallions
1bánh mì or half a baguette

Saved

Steps

40 minutes

1

Slice the steak into ¼ in thick slabs. Marinate with soy sauce, oyster sauce, garlic, sugar, salt and pepper. Let sit for 30 minutes.
2

Saute shallots until fragrant, add maitake, season. Deglaze with white wine, reduce to au sec or almost dry, then add cream and turn off heat when thickened.
3

Heat up a cast iron skillet until it’s very hot. Add oil and add marinated steak on one side, and tomatoes on the other. As soon as steak becomes caramelized, add egg, mushrooms, and slice of pate.
4

Garnish with scallions. Serve with bánh mi on the side for dipping.