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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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guess what starts today the Father’s Day Sale the links below you go to shop stcg docomo thing get a discount buy two things get a better discount buy three things get a better discount it’s the best sale ever if you don’t know what to get for the old man we got your back all you need is us us us if breakfast is the best meal of the day not most important but the best this Vietnamese steak and eggs is going to be the best meal of your [Music] life okay maybe that’s a little much okay it is a little much but just you wait steak and eggs we have it all the time well if that’s your thing and I don’t have it all the time but I do enjoy it but this one with the Asian flavors in the steak all cooked in one single cast iron pan there some onion and tomato oof oof I’m Maron that’s not Vietnamese that’s some version of I don’t know Jersey Italian but it’s fantastic we make a marinade it’s kind of it then you just cooking some stuff in a cast iron pan so let’s get on it Sparky we got to eat all right here we go in our little container we start with a tablespoon of oyster sauce forget the measurements the recipe below you don’t need to write this stuff down little soy little fish sauce classic Vietnamese flavors with the fish sauce that’s for sure some garlic we get off the sides ow that’s messy how’s that is that better little brown sugar little hit of oil neutral oil and some baking soda now you remember we’ve used baking soda before the Chinese beef and eggs and something else recently it tenderizes the beef in a beautiful way so this I can just close this and now I’m just going to mix this up this is not a fancy process all right you got that good put it off to the side and grab your steak and here’s what I’m using hanger steak that’s a half a pound this is a one person breakfast I can eat a half a pound of steak boys no problem right yeah no problem okay that’s what I like to hear so these guys were just going to cut across the grain it did Little Bites like this cut everybody up and by the way if you’ve not found hanger steak cooked it experimented with it whatever you want to because it’s really good it’s one of my favorite steaks lately and it comes in this long thin piece generally all right get your marinade back put your bites in Seal her up mush it around and when everybody’s nicely coated just let it sit out for about a half an hour if you’re not going to use it for 2 hours or 3 hours put it in the fridge but if it’s just 30 minutes or so it can sit out we’re not going to see this again until we’re ready to cook we begin with a cast iron pan over medium high heat and add some butter and as the butter melts we add some sliced onion lovely we just want to make sure that the onion gets covered with a little bit of the butter and the whole thing will start to soften over the next 3 4 minutes until then that’s not a lot to do and when they’ve softened a little bit tiny bit of brownie push them away clear a little spot now we’re going to add our marinated steak and I’ll talk over the gardeners wow I’m telling you that hits and the smell is crazy so I try and get a single layer and we’re cooking you know this is not going to take too long so I say let’s give it about a minute or so and then we’ll flip the pieces over but look how beautiful they are that’s nice hanger is a great steak you know what in s the cooking gu in the Holy Grill Sheamus plug but here let me show you something here some of my favorite steaks and there’s the hanger right there look at that long and thin huh I love that page and by the way if you have the book and you haven’t shot the QR code it’ll show you something you don’t know about that picture but right now we have to cook so let’s flip these guys so you can see when it’s thin really doesn’t take very long oh but the smell ladies and Gentlemen even with the sound of the gardeners and the Air Force going overhead or the Marines I must be I think it’s Marines from Miramar so now this also is not going to take very long so now we can do two things I’m going to take this kind of push it this way and I’m going to add some more butter right here get that all nice and then two eggs but because I don’t want to take a chance they break going into the pan I broke them into a little cup first and then they go in and one more thing clear a little spot back here for some Tomatoes snug those guys in now look what’s happening you’ve got your eggs cooking you got the tomatoes working on on the other side the steak is ready the onions are ready oh Lord this is the greatest day on the planet now you’re just waiting for the eggs to get where you want the eggs to get there’s a lot of flavor in this already from the beef but I cannot have eggs cooking without a little salt and pepper on top if you want to put a little lid on it you’re welcome to do that just know if you do it will Cloud over the yolks and that’s not really anything I’m a fan of I got to have one little bite ow you’re going to be so happy and way you see how you eat it wow all right we’re almost there a little white to firm up right there and then let me show you how it finishes all right here’s how we finished little fresh baguette little hit of cilantro because it’s beautiful and an extra little Pat of butter right there on the steak to make it even better than it already is which is almost impossible all right here’s the way to do this and I forgot one thing this is a little Pate it happens to be chicken liver mousse there’s a little Truffle in it you just buy it I mean or you can make it I’m not making it here’s the move you get a little piece of bread and don’t forget the French influence in Vietnam was really important and Pate is something that’s in almost all Bon mes just making it even richer and more delicious so I’ve got a little of the Pate you don’t have to do it but I think you should some of the onion right now a beautiful piece of the steak now I’m just going to take this bust into that glorious Yol and have this be like the world’s best breakfast bite ever wait for it all right and a little bit of the the white on here oh my God too big a bite so amazing so amazing I love breakfast in this country but breakfast in other countries that should be a whole series breakfast in other countries B IO C damn it the Pate thing for me is is key it adds a richness and a smoothness that is that you just don’t get in regular breakfast food all right I’m going to stop so the boys can all have some and Jill Jill’s back there hi Joel and uh I just want to say thanks for hanging out with us if you’re not subscribed yet become a subscriber it means you like us cuz we certainly like you we put in a lot of work to make these videos for you so your food life won’t be boring it’ll be much much more interesting right gardeners right and if you become a subscriber you might see your name on the screen like this and that means you win one of those S the cooking guy knives so get off the pot Sparky and 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