Asian Fusion Steak Egg Foo Yung (padawan)
Breakfast can be boring, too often it feels like we eat the same old thing day in, day out.
I woke up one morning and noticed we had some beansprouts about to turn (I bought 2 400g bags on offer a couple days before, didn’t use anything near what I thought). Egg Foo Yung sprung to mind as I clambered clumsily through the cooler. This is essentially an asian style omelette, as far as I’m concerned an omelette needs cheese so here’s my oriental omelette recipe.
This is a super easy recipe and please feel free to modify it and experiment with your food! thats where half the fun it! It may take a bit longer to cook the first few times but practice makes perfect and it can be ready to serve in 10 – 15 minutes easily.
Good luck the recipe is below 🙂
Breakfast Egg Foo Yung For 1
- 1x Thin Frying Steak, sliced into strips
- 1x Spring Onion, chopped
- 35g Beansprouts
- 20g Cheddar Cheese
- 2x Large Free Range Egg
- 1/2 a Yellow Sweet Chili Pepper, thinly sliced
- Dash of Milk
- 10ml Toasted Sesame Seed Oil
- Dash of Light Soy Sauce
- Pinch of White Pepper
- Dash of Extra Virgin Olive Oil
- Coriander (cilantro) to serve
To start, prep the Steak by slicing into strips and flash frying for 10 – 20 seconds on a high heat, until all sides are brown. Remove from the pan and set aside.
Next, slice the Yellow Pepper and Spring Onion, then grate the Cheese.
In a bowl mix together the Eggs, Milk, White Pepper, Soy Sauce and Sesame Seed Oil until everything has combined.
In a medium sized frying pan on a medium heat, add a dash of Olive Oil and spread it across the pan. First add the egg mixture and with a spatular rough it up a little (this helps achieve a more plump look). Now add the steak, pepper and cheese and leave to cook on a low-medium heat for a few minutes.
Add the spring onions, by now the omelette should have set enough on the bottom to fold it in half with a spatular. Leave it folded in the pan for a minute or so.
Voilà! The omelette is now ready to serve =D Add a bit of fresh coriander(cilantro) for taste and presentation and its done!
– I mixed brown sauce and sriracha together in roughly a 1:1 ratio for a fruity tasting dip.