If it wasn’t for the rice, this would be an awesome one-pot meal. But we love to serve it with rice so it’s a two-pot meal. This is a family favorite at home and at camp, and when I’ve made it on scouting trips, it’s been a huge success with adults and youth. In fact, it’s on the menu for this weekend’s camping trip by unanimous vote!
It’s bursting with flavors and loaded with healthy vegetables. We love it. It’s one of my son’s favorite dinners. This was the dish that taught him to love broccoli! How about that?!
This recipe has many ingredients and looks a little scary at first glance, but let me assure you it goes together very fast and easy. The key is to get everything prepped and ready before you start cooking, and this can be done in camp or at home before you go. And, with everything prepped ahead of time, dinner can be on the table in less than 30 minutes, which would make it a great choice for a Friday night roll-in-to-camp-meal.
Pot for the rice; large, deep skillet with a lid or 12-inch Dutch oven; knife; cutting boards; small bowl; measuring cups and spoons
Ingredients for Stir Fry
1½ pounds boneless beef chuck roast, sliced into thin strips
1 (5 oz can) water chestnuts, sliced, drained
1 (5 oz can) bamboo shoots, sliced, drained
1 (14 oz can) bean sprouts, drained
2 tablespoon sesame oil
Fresh broccoli florets (as many as desired)
Ingredients for Sauce
1 (10.5 oz) can beef consommé
¼ cup soy sauce
¼ cup pineapple juice (drain an 8 oz can)
2 garlic cloves, minced, or ½ teaspoon minced garlic
1 medium onion, chopped, or 2 tablespoons minced onion
½ teaspoon ginger
½ teaspoon salt
2 tablespoons cornstarch
Drain the bean sprouts, bamboo shoots, and water chestnuts. Drain the pineapple for the juice and, if you want to, add the pineapple to the stir fry. Cut the broccoli into bite-sized florets, chop the onion and garlic (if using fresh), slice the meat (if you haven’t actually purchased stir-fry meat), and stir together all your sauce ingredients. The vegetables and meat can be bagged separately and the sauce can be poured into a bottle or container. Everything goes into the cooler for the car ride to camp.
When you’re ready to start cooking, set out all your ingredients and then start your water for the rice.
On medium heat, in a large, deep skillet or 12-inch Dutch oven, brown the meat in the sesame oil. (You don’t have to fully cook the meat, just get it browned; it will continue cooking with the other ingredients.)
Add the sauce ingredients, bring to a boil and simmer with the lid off for about 5 minutes. Sauce will thicken and reduce slightly.
Sprinkle over top the bean sprouts, bamboo shoots, water chestnuts, broccoli florets, and the pineapple if you choose to. Put a lid on, reduce heat and simmer until the broccoli is fork tender or to your liking (I prefer my broccoli a little al dente).
By the time this is done, your rice should be ready. Serve over hot cooked rice (long-grain, jasmine or sticky). Bring extra soy sauce for adding at the table.
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