Beef strips slow cooked in the camp oven until melt in the mouth tender then thrown into the wok with some home made Mongolian sauce and stirred through some piping hot egg noodles or . Whether you have the Big Pig, Traveller or the Original Pig Fire it up and cook up an Asian feast.
Cooking Style: Camp Oven
Cooking Time: 15 minutes (allow 2 hours if doing the pre cooked camp oven beef).
1kg beef strips
1 large onion cut into wedges
2 cloves garlic, minced
1 bunch spring onions, sliced
1 or 2 sliced chillies
1 sliced red capsicum
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
200ml chicken stock
1 tablespoon brown sugar
2 tablespoons cornflour
1. In a jug mix up the sauce ingredients and blend well then set aside.
2. Get your wok nice and hot and brown your beef strips in a couple batches then remove to a plate and put aside.
3. Heat some sesame oil in the wok (you could also use a hot camp oven) and stir fry the onion and garlic for a few minutes, until the onion gets a little colour before adding the spring onions, capsicum and chillies.
4. Cook until soft then add the sauce and meat and allow to simmer gently until meat is fully cooked and sauce has thickened. Sprinkle a nice handful of finely chopped parsley over the top before serving.
Serve with noodles or rice.
Tip: ( We like to use a cheaper cut of beef and put it in a camp oven with a few tablespoons of soy sauce, a glug of hoisin and a little water to keep the meat moist and let slow cook over very low heat for a couple hours. Give you an extremely tender melt in the mouth beef strip that you can just add to the dish at the end.)