STEAK ROLL with SOFT SCRAMBLED EGGS

STEAK ROLL with SOFT SCRAMBLED EGGS

steak roll

   

 

 

steakhouse classic

 

INGREDIENTS

6 Tortilla wraps
125g Tomato pesto
2 tbsp Grapeseed oil
500g Mixed mushrooms, cubed
360g Steak, cut into thin strips
6 Eggs, whisked
Green parts of 3 spring onions, chopped
Seasalt
Black pepper, freshly ground

HOW TO MAKE IT

Warm the wraps and spread them with tomato pesto.
Heat 1 tbsp of oil in a wok or a large pan.
Add in the mushrooms and stir fry it over a high heat until brown but firm.
Remove mushrooms from the pan or wok.
Add the rest of the oil and the steak.
Stir fry it until brown, remove from the pan.
Lower the heat and add eggs to the pan, do not scramble.
Push spatula slowly through eggs.
Remove pan from the heat before the eggs are completely set.
Add mushrooms, steak and spring onions to stir through.
Season with salt and pepper.
Spoon onto wraps and fold.

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