Beef with Oyster Sauce stir fry

April 13, 2015


As I have mentioned before, I have some picky eaters living with me.  I can't really blame them, I was also a picky eater as a kid and I most definitely would not have eaten Chinese food at their age.  But to my surprise, both of my girls will eat Beef with Oyster sauce, which is a nice alternative to their standard meals at home (i.e. french fries, plain spaghetti).

Although I am thrilled that they will eat this dish, it is not so easy to have all the ingredients ready for when the mood strikes. I decided to try using the Burger Master to help add this dish to our stash of homemade meals that we now keep in the freezer, ready for quick meal preparation. 

First start by combining the sauce ingredients in a medium sized glass bowl, stir to combine before adding the thinly sliced flank steak.

Marinade ingredients:

7 tbsp vegetable oil

2 tsp garlic

½ small white onion, chopped

3 oz sliced red pepper

3 oz sliced mushrooms

3 tbsp oyster sauce

3 tbsp water

1 ½ tsp sugar

1 tsp pepper

15 oz trimmed beef flank steak

By spooning the meat and sauce into each hex you will get eight equal portions of 1/3 cup each.  Place the bottom tray over top to seal the container and lay on a flat surface in the freezer.  

Now, the next time the kids ask for Chinese food (meaning Beef with Oyster sauce) I can just pull 2 or 3 frozen pucks from the freezer and throw them directly into a heated wok for a quick stir fry.  


Just before the meat is cooked through, add some cornstarch mixed with cold water (approximately 1/2 tsp cornstarch with 1/2 tbsp water per 2 frozen pucks), you can also toss in some veggies for the last 2 minutes of cooking.  

Serve over rice and dinner is ready!


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