July 21, 2018
Breakfast, Dinner, Beef,
Steak, Eggs, Vegetables, Mushrooms, Budget-Friendly, Quick Meals, Brunch, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, Non-Dairy more
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"From Recipe+ November 2017."
Heat a wok or large frying pan over high heat and add 2 teaspoons of the oil and swirl to coat surface, stir fry beef, in batches for 2 minutes or until browned and then transfer to a heatproof plate.
Add 2 teaspoons of remaining oil to work and stir-fry mushrooms for 2 minutes or until browned and then add the onion and garlic and stir-fry for 30 secnds or until fragrant.
Return beef to wok and add oyster sauce and stir-fry for 1 minutes and then transfer to heatproof bowl and wip the wok or pan clean.
Whisk eggs, soy sauce and the water in a large jug.
For each omelette, heat 1 teaspoon of remaining oil in wok over high heat and pour in a quarter of the egg mixture, tilting wok to make a 20cn omelette, cook for 1 minute or until set.
Slide onto a serving plate and repeat to make 4 omelettes in total.
Top each omelette with a quarter of the beef mixture and a quarter of the spinach and fold omelette to enclose filling.
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