Crispy Thai Beef Omelette Loaded With Delicious & Healthy Toppings

An omelette, gently whisked and fried, is loaded up with delicious stir-fried beef and various toppings for a nutritious and satisfying bundle of flavour.

Yield: Serves 2
Prep Time: 10 mins
Cook Time: 30 mins
Difficulty Level: 2/5

Ingredients

• 2 tbsps peanut oil
• 400 g beef rump steak, sliced thinly
• 1 small brown onion (80g), sliced thinly
• 2 clove garlic, crushed
• 2 tbsps oyster sauce
• 8 eggs
• 1 tsp soy sauce
• 100 g enoki mushrooms
• ½ cup fresh mint leaves
• 1 cup (80 g) bean sprouts
• ½ cup Thai basil leaves
• 1 long red chili, seeded, cut into strips

Steps

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

02. Heat another 2 tsps 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.

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

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

TIP 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.

Photo: bauersyndication.com.au