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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Ingredients
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
Method
Thai beef omelettes
- 1Heat 2 teaspoons of the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok.
- 2Heat 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.
- 3Whisk 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.
- 4Fill omelettes with beef, mushrooms, herbs, sprouts and chilli.
Notes
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.
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