Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 cup ground beef
  • 1/2 cup carrots, finely shredded
  • 1/2 cup wood ear mushrooms, rehydrated and minced
  • 2 tbsp glass noodles, soaked and chopped
  • 1 egg, lightly beaten
  • 1 tsp salt
  • 1/2 tsp sugar
  • 10 sheets Vietnamese rice paper wrappers
  • 1 cup neutral oil for frying
  • 2 large eggs
  • 1 small onion, sliced into rings
  • 2 tbsp beef liver pâté
  • 1 Vietnamese baguette, sliced

Instructions:

  1. In a medium bowl, combine the sliced sirloin steak with oyster sauce, soy sauce, brown sugar, sesame oil, minced garlic, and black pepper; toss well and let marinate for 20 minutes.
  2. In a separate mixing bowl, combine the ground beef, shredded carrots, minced mushrooms, chopped glass noodles, one beaten egg, salt, and sugar, mixing until well integrated.
  3. Dip a sheet of rice paper in warm water for 2 seconds, place 1 tablespoon of the beef filling near the bottom, fold in the sides, and roll tightly; repeat for all 10 wrappers.
  4. Heat neutral oil to 325°F (160°C) and fry the egg rolls for 3-4 minutes until pale gold and set; remove and drain on paper towels.
  5. Increase the oil temperature to 375°F (190°C) and flash-fry the rolls for 1-2 minutes until they achieve a shattering, deep golden brown crust; drain and set aside.
  6. Heat a cast iron skillet over high heat until smoking, add the butter, and once foaming, sear the marinated beef in a single layer for 1-2 minutes per side until a charred crust forms and the internal temperature reaches 145°F (63°C).
  7. Push the seared beef to the sides of the pan and add the onion rings and the beef liver pâté to the center of the sizzling surface.
  8. Crack the two eggs directly onto the sizzling surface and cook for 2-3 minutes until the whites are fully set but the yolks remain velvety.
  9. Serve immediately in the pan with the sliced baguette and the crispy egg rolls.