Beef and mushroom omelette

A hearty and wholesome Asian-style omelette with stir-fried beef and mushroom.

  • 25 mins cooking
  • Serves 4
  • Print


Beef and mushroom omelette
  • 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


Beef and mushroom omelette
  • 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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