Beef and Egg Stir Fry with Ginger and Mushrooms


500g thinly sliced beef

3 eggs

3 tbsp kecap manis, sweet soy

1 tsp. sesame oil

2 tbsp. soy sauce

2 tbsp. rice wine

1 clove garlic, grated

1 red onion, sliced

3 cloves garlic, chopped

2 tbsp. ginger, sliced

1 red chilli, sliced

½ cup shitake mushrooms, sliced

½ cup enoki mushrooms, pulled apart

1 bunch coriander, coriander

1 bunch spring onion, chopped

½ cup thai basil, chopped

1 tbsp toasted sesame seeds

2 tbsp deep fried shallots

olive oil, for frying


Mix the eggs and the kecap manis, and fry in a hot saucepan to make an omelette. Slice and set aside.In a bowl, marinate the meat with soy sauce, sesame oil, grated garlic and rice wine.

In a hot wok, add olive oil and cook the onion, garlic, ginger, mushrooms and stir until slightly softened. Add the meat and just before it is completely cooked, add the herbs and omelette to the wok and stir together. Serve hot with a sprinkle of deep fried shallots and toasted sesame seeds on top.