Beef and mushroom omelette

recipe image

A hearty and healthful Asian-vogue omelette with lumber-fried crimson meat and mushroom.

Mar 31, 2011 1:00pm

  • 25 minutes cooking
  • Serves 4
  • Print



Beef and mushroom omelette

  • 2 tablespoon peanut oil
  • 400 gram crimson meat rump steak, sliced thinly
  • 250 gram varied mushrooms, sliced thickly
  • 2 clove garlic, crushed
  • 4 inexperienced onions, sliced thickly
  • 2 tablespoon oyster sauce
  • 8 eggs
  • 2 tablespoon water
  • 2 teaspoon japanese soy sauce
  • 50 gram shrimp one spinach leaves


Beef and mushroom omelette

  • 1

    Warmth 2 teaspoons of the oil in wok; lumber-fry crimson meat, in batches, except browned. Buy faraway from wok.

  • 2

    Warmth another 2 teaspoons of the oil in wok; lumber-fry mushrooms except browned evenly. Add garlic and inexperienced onion; lumber-fry except fragrant. Return crimson meat to wok with oyster sauce; lumber-fry except hot, season to taste. Buy faraway from wok; quilt to take care of heat.

  • 3

    Mosey eggs with the water and soy sauce in enormous jug. Warmth 1 teaspoon of the oil in wok; pour in a quarter of the egg combination, tilting the wok to earn a 20cm (8-traipse) omelette, cook except nearly space. Hurry omelette onto serving plate; high with a quarter of the crimson meat combination and a quarter of the spinach. Fold omelette to encompass filling; quilt to take care of heat.

  • 4

    Repeat to earn a complete of four omelettes.

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