Steps

1. Rinse 1 bag (200g) of bean sprouts and drain them in a colander.
   🕒 00:50
2. In a bowl, combine 2 tbsp of all-purpose flour and 3 tbsp of water and mix well.
   🕒 01:02
3. Crack in 2 eggs and mix until combined.
   🕒 01:08
4. Heat oil in a frying pan over medium heat.
   🕒 01:14
5. Add 50g of ground pork and beef (mixed) to the heated pan and stir-fry, breaking it up as it cooks.
   🕒 01:26
6. Once the ground meat is cooked, add the drained bean sprouts and stir-fry together. [Tip!] To maintain the bean sprouts' crispness, avoid overcooking them until their "umbrella" shape is mostly gone; cook until only about two-thirds or half remains.
   🕒 01:36
7. Transfer the stir-fried bean sprouts and meat to the bowl with the egg mixture. Season with a pinch of salt and a pinch of black pepper, then mix everything together.
   🕒 01:58
8. Add oil to the empty frying pan again and heat it.
   🕒 02:16
9. Pour the combined mixture into the pan, forming a circle about 20cm in diameter. Reduce heat to low-medium, cover with a lid, and steam for 2.5 minutes.
   🕒 02:30
10. Once the omelet is set, carefully slide it onto a plate.
    🕒 02:52
11. Place the frying pan upside down over the plate and flip to return the omelet to the pan.
    🕒 03:03
12. Shape it and cook the other side until golden brown.
    🕒 03:10
13. Once the underside is browned, transfer to a serving plate.
    🕒 03:21
14. In the empty frying pan, combine 100ml of water, 2 tsp of soy sauce, 1 tsp of sugar, 1 tsp of sesame oil, 1/2 tsp of chicken stock granules, and 1 tsp of potato starch. Dissolve thoroughly.
    🕒 03:28
15. Stir until there are no lumps of potato starch, then heat, stirring with a spatula, until it thickens.
    🕒 03:47
16. Once the sauce has thickened, pour it over the bean sprout and meat omelet on the serving plate.
    🕒 04:05
17. After pouring the sauce, sprinkle a pinch of chopped scallions in the center for garnish. It's ready!
    🕒 04:13