Thai beef omelettes

Step 1

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

Step 2

Heat another 2 teaspoons 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.

Step 3

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

Step 4

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