Name: Beef and mushroom omelette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 400 gram beef rump steak, sliced thinly; 250 gram assorted mushrooms, sliced thickly; 2 clove garlic, crushed; 4 green onions, sliced thickly; 2 tablespoon oyster sauce; 8 eggs; 2 tablespoon water; 2 teaspoon japanese soy sauce; 50 gram baby spinach leaves

Ingredients

2 tablespoon peanut oil

400 gram beef rump steak, sliced thinly

250 gram assorted mushrooms, sliced thickly

2 clove garlic, crushed

4 green onions, sliced thickly

2 tablespoon oyster sauce

8 eggs

2 tablespoon water

2 teaspoon japanese soy sauce

50 gram baby spinach leaves

Method

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

2.Heat another 2 teaspoons of the oil in wok; stir-fry mushrooms until browned lightly. Add garlic and green onion; stir-fry until fragrant. Return beef to wok with oyster sauce; stir-fry until hot, season to taste. Remove from wok; cover to keep warm.

3.Whisk eggs with the water and soy sauce in large jug. Heat 1 teaspoon of the oil in wok; pour in a quarter of the egg mixture, tilting the wok to make a 20cm (8-inch) omelette, cook until almost set. Slide omelette onto serving plate; top with a quarter of the beef mixture and a quarter of the spinach. Fold omelette to enclose filling; cover to keep warm.

4.Repeat to make a total of four omelettes.

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