Bo Ne (Sizzling Beef and Fried Egg Skillet), Made with Monk Fruit Sweetener

Method

1. Wash the beef and cut it into bite sized pieces.
2. Mix the marinade: melt 1 tablespoon of unsalted butter and pour it into a bowl. Add 2 tablespoons of kOBE Monk Fruit Blend, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of oyster sauce, 2 teaspoons of curry powder, and the melted butter, and whisk until everything dissolves.
3. Add 2 tablespoons of minced garlic and the marinade to the bowl of beef, put on gloves, and work it in thoroughly. Marinate at least 30 minutes.
4. Heat a cast iron skillet, add 1 tablespoon of cooking oil, fry the sliced onion over medium heat until fragrant, then push it neatly to one side of the skillet.
5. Lay the beef pieces in and sear them over medium heat for about 1 minute, add 1 tablespoon of unsalted butter, and turn quickly so the beef stays medium rare and does not dry out.
6. Once the butter has melted, add 2 pork meatballs, crack 1 egg beside them, and add 1 sausage and 1 piece of pate. Lower the heat until the egg is set and the sausage is golden, then turn off the heat.
7. Serve hot with sliced baguette, fresh herbs, and cucumber to cut the richness.

Tips

• Look for beef tenderloin with a fine, soft grain that springs back and is not tacky to the touch.
• Turn the beef fast and keep it medium rare, since time on a cast iron skillet dries it out and toughens it.
• Get the skillet properly hot before the meat goes on, since that is what gives the surface its sear.
• Crack the egg at the edge of the skillet, since straight onto the meat the yolk cooks through and loses its runny center.