Dinner while you’re camping doesn’t have to be a just-add-water meal packet. While you sometimes have to get creative with ingredients, that doesn’t mean you can’t cook just as gourmet over a camp stove! Here’s a less-traditional but just-as-tasty take on Beef & Broccoli, camp-stove-style!
1 pound flank steak or skirt steak
1 large head broccoli
1 cup rice
2 tbsp – 1/4 cup soy sauce
1 tsp sesame oil
1 tbsp fresh ginger
1 tsp garlic powder (or 1-2 fresh garlic cloves)
1 tbsp brown sugar (or maple syrup/honey)
Salt & pepper (Available, along with garlic powder, in the spice kit if you don’t want to purchase whole containers.)
Note: Brown sugar may be hard to come by in small quantities. If you have syrup for your pancakes or honey for your tea, make it do double-duty by using it in place of the brown sugar. You could also try picking up a couple extra packets of turbinado sugar on your next coffee run and using them here.
Regardless of the traditional preparation, I always like extra veggies in my stir fries. It extends the servings, plus I just like veggies. Here are my choices (visit one of the farmer’s markets to find the freshest ingredients):
1 large or 2 small heads of bok choy
1 bell pepper
1 bunch green onions
Add the rice and 2 cups of water to the sauce pan, cover and bring to a boil. Once the rice boils, turn down the burner as far as you can to simmer. When the rice has absorbed all the water, about 8-10 minutes, remove from the heat and fluff with a fork.
Peel and mince the ginger (and garlic, if you’re using fresh). In one of the bowls, add the soy sauce, sesame oil, garlic, ginger and brown sugar or syrup, and some salt and pepper (soy sauce is salty so you may not need much salt). Whisk rapidly with a fork until it’s combined.
Chop the steak into thin strips, and cut the broccoli into florets. Dice the bell pepper, cut the stems off the bok choy and chop a few of the green onions, if you’re using them.
Add a little bit of avocado oil to the skillet and heat over medium. Add the steak, plus a little more salt and pepper. Stir until the meat is about halfway cooked. Whisk the sauce one more time and then pour it over the meat, and then add the broccoli and other vegetables except the green onions. Toss to distribute the sauce evenly over the ingredients, and stir frequently as it cooks.
Once the meat is cooked through and the veggies are tender but still a little crisp, add the green onions and cook for about 1 more minute. Remove from heat and serve over rice.
For some of the ingredients that require purchasing larger quantities, check the Free Shelf in our office when you check in. Soy sauce, avocado oil, honey, maple syrup, garlic, salt and pepper are ingredients we often see show up on the shelf after renters have returned. You may not need to purchase a whole bottle of something if you don’t mind using an item that has been left behind. If you do purchase something and don’t use all of it, you can pay it forward by leaving it on the shelf when you return.
Alternatively, you can make things easier (but slightly less tasty) by purchasing a seasoning packet. They won’t leave you with any leftovers (except you may still need soy sauce), but they’re not quite as much fun, either…
For tips on clean up and kitchen management, see this post.
Ready to give it a try? Book now!