Thai beef omelettes

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

  • 10 mins preparation
  • 30 mins cooking
  • Serves 2
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Thai beef omelettes
  • 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
  • 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.