In a large bowl, whisk together the oyster sauce, brown sugar, soy sauce, fish sauce, sesame oil, and minced garlic. Add the steak slices and toss until evenly coated. Cover and let marinate in the fridge for at least 15 minutes or overnight for deeper flavor (I typically let it marinate in the fridge for about an hour, and it's perfect).

Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt. Once the skillet is hot, add the marinated steak slices and sear for 1-2 minutes on each side. Transfer the cooked steak back into the bowl with the marinade.

In the same skillet, add another tablespoon of butter and the sliced onions. Sauté for 5-7 minutes until softened and slightly caramelized. Pour in 1/4 cup of water and stir until the liquid evaporates. Return the steak and any remaining marinade to the skillet, cooking everything together for another minute.

Move the steak and onions to one side of the skillet. Add the last tablespoon of butter to the empty side, then lower the heat to medium. Crack the eggs into the skillet and add the cherry tomatoes. If you have a lid, cover the pan to help the eggs cook to an over-medium consistency.

Serve immediately while sizzling hot, with a warm baguette on the side. If you’d like, top with thinly sliced carrots, scallions, or microgreens for extra freshness.