Vietnamese Steak and Eggs

Serves 2 

Calories: 578 

Carbs: 57 g 

Fiber: 5 g 

Protein: 38 g 

Weight: 353 g 

Grade: A

1. MARINATE overnight

   1. • 1/2 T fish sauce

      • 1/2 T tamari

      • 2 cloves garlic, sliced thinly

      • 1/2 T oyster sauce

      • 1 t black pepper

      • 1/4 t sesame oil

      • 1/4 t sugar

      • 180 g sirloin steak, sliced 1/8-inch slices

2. DRAIN, LET DRY, and RESERVE MARINADE

3. FRY beef about 1 minute then PLATE

4. FRY onion for about 7 minutes

   1. • 100 g onion, sliced

5. ADD and FRY 2 minutes

   1. • 1 jalapeno

      • 50 g bell pepper, sliced

      • 30 g cashews

6. ADD, REDUCE a minute then REST

   1. • RESERVED MARINADE

7. FRY to medium

   1. • 4 eggs

8. SERVE with 2-cups of brown rice