Name: Thai beef omelettes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 tablespoon peanut oil; 400 gram beef rump steak, sliced thinly; 1 small brown onion (80g), sliced thinly; 2 clove garlic, crushed; 2 tablespoon oyster sauce; 8 eggs; 1 teaspoon soy sauce; 100 gram enoki mushrooms; 1/2 cup fresh mint leaves; 1/2 cup thai basil leaves; 1 cup (80g) bean sprouts; 1 long red chili, seeded, cut into strips

Thai beef omelettes

Take your taste buds to Thailand with this filling and nutritious beef omelette, full of delicious authentic flavour and texture!

Serves 2

Prep

10M

Cook

30M

Total

40M

Ingredients

2 tablespoon peanut oil

400 gram beef rump steak, sliced thinly

1 small brown onion (80g), sliced thinly

2 clove garlic, crushed

2 tablespoon oyster sauce

8 eggs

1 teaspoon soy sauce

100 gram enoki mushrooms

1/2 cup fresh mint leaves

1/2 cup thai basil leaves

1 cup (80g) bean sprouts

1 long red chili, seeded, cut into strips

Method

1.Heat 2 teaspoons of the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok.

2.Heat another 2 teaspoons of the oil in wok; stir-fry onion and garlic until fragrant. Return beef to wok with oyster sauce; stir-fry until hot. Remove from wok; cover to keep warm.

3.Whisk eggs with fish and soy sauces in a large jug. Heat 1 teaspoon of the oil in same wok; pour in a ¼ cup of the egg mixture, tilting the wok to make a 14cm omelette, cook until almost set. Slide omelette onto a serving plate; cover to keep warm. Repeat to make a total of eight omelettes.

4.Fill omelettes with beef, mushrooms, herbs, sprouts and chilli.

To make a ‘net-style’ omelette, place the egg mixture in a plastic zip-lock bag. Snip a small hole in one corner and drizzle the mixture into a heated oiled wok.
Note

Women's Weekly Food