Apple cider vinegar: This is the acid that helps to tenderize the meat. If you don’t have apple cider vinegar, you can substitute white wine vinegar or distilled vinegar. Use a 1:1 ratio.
Beef stock: I like using a good quality organic beef stock. You can substitute beef broth, but it won’t provide as much flavor. If I have to use broth, I like to dissolve a beef bullion cube into the broth before adding it to my recipe.
Flat iron steak: This is an affordable cut of beef, I like to stock-up when it’s on sale. I freeze it in its original package for later use. You can also use flank steak or hanger steak.
Fresh broccoli florets: You can’t beat the texture of fresh broccoli in stir fry meals. You can use frozen florets but they will suffer when it comes to the mouth feel. They will be slightly soggy and less crisp than fresh broccoli.
Key Equipment
I love the versatility of cooking equipment that can be used with this meal. You can use:
- Dutch oven
- Blackstone
- Skillet with lid
Dutch oven: I prefer using a cast iron Dutch oven over a campfire when cooking this dinner. I use my 12-inch classic oven that holds 6 quarts for this meal.
Blackstone: My favorite flat-top griddle is the Blackstone. The surface area is perfect for this recipe and the lid is handy to keep heat in, especially in windy cooking conditions.
Skillet with lid: I recommend using a cast iron skillet if you’re cooking this recipe on a stove. Make sure it is large enough to handle the meat and broccoli together. A 14-inch pan is a good size here. If your skillet doesn’t have a lid, just use a large piece of aluminum foil or a cookie sheet to cover the pan.
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Preparation
Step 1. Place ingredients in freezer bag. You’ll combine ginger, red pepper flakes, cornstarch, garlic cloves, soy sauce, apple cider vinegar, beef broth and flat iron steak directly in a gallon freezer bag. Work out the air as you close the seal on the bag.
- If making-ahead and freezing: Write on the bag so you know what is in it, how to cook and serve at the campsite. Now, just lay it flat in the freezer and defrost it at the campsite when you are ready to cook.
- Camping Tip: To make camping meals as simple as possible … do a double batch. 1 mess = 2 meals! One meal is for the campsite and one is for home! Label the bag with the name of the recipe, date you put it in the freezer and cooking instructions. (After it freezes I don’t want to look at it and say, “Looks like a “mystery dinner” night because I don’t know what is in this bag!” LOL)
Step 2. Place sealed bag in a refrigerator, cooler or freezer to let the meat marinate for at least one hour or overnight.
- If you froze it ahead: Defrost, dump and cook. At the campsite, defrost the freezer bag far enough in advance of your dinner so you are not dealing with trying to do a quick thaw.
Cooking
Step 3. Get your cooking equipment ready. A Dutch oven, Blackstone or skillet with lid all work here.
- When I am making my “dump and cook” recipes, I like to use a Dutch oven hanging from a tripod so I can raise or lower the pot to adjust the cooking temperature. You can also use your Dutch oven on a grill grate or even a camp stove or RV stovetop. Alternatively, use a Blackstone or frying pan with a tight-fitting lid.
Step 4. Dump the contents of the freezer bag into your pot using only enough liquid to cover the meat. Simmer till almost cooked through.
Step 5. Now, you’ll add the broccoli and continue cooking until the meat and broccoli are fully cooked.
Step 6. Prep the rice and toppings. While the beef and broccoli are simmering, cook the jasmine rice according to package directions and slice the green onions for serving.
Expert Tip
You need enough liquid for cooking and steaming, but not too much for charring.
- You only want to use enough liquid to cook the meat and steam the broccoli. If there is too much liquid, the meat won’t get a nice charred texture. If you have too much marinade when cooking, use a paper towel to sop-up the excess liquid and throw it in the trash. Dispose of any unused marinade once cooking is complete.
- Make sure you allow the beef to cook about halfway through before adding the broccoli to the meat. The beef needs a head start and the marinade needs to evaporate a bit before it’s time to add the broccoli. Otherwise, the broccoli will get overcooked and have a mushy texture.
Pairings
This dish has it all with the meat, veggies and rice. But, if you want to add a starter, I recommend a salad with Asian veggies and dressing. I like the convenience of using a salad kit here. But, I always make sure we will be eating it early in our trip because these kits can begin to wilt within a few days if they are not super fresh when you purchase them. Prepared heat-and-eat spring rolls and potstickers are nice too.
FAQs
During the cooking process, test a piece after it has been cooking a few minutes. You can always let it cook longer, but if it gets overcooked, you’re stuck with it. When you’re cooking with fresh broccoli it should have a bright green color when it’s done, and the texture should be tender but still have a bite to it. If it has a dark green color and you can easily cut it with a fork, it is overdone.
Purchase the freshest broccoli you can find. Air circulation will help it stay fresh in your refrigerator or cooler.
1. Remove it from tight packaging.
2. Loosely cover it with a paper towel-lined plastic bag that remains open when stored.
3. Don’t let it get wet in a cooler with melted ice.
It should keep for 3-5 days at the proper temperature in a cooler or RV refrigerator crisper drawer. See more tips on how to keep camping vegetables fresh.
Broccoli can be frozen but it has a soggier texture after it is defrosted and cooked as compared to fresh broccoli. This Beef And Broccoli Freezer Meal actually combines the meat, marinade and broccoli all in one bag. You freeze it flat, then defrost, dump & cook at camp.
Leftovers
Let leftovers cool, then place in a food storage container and refrigerate up to 3 days. Reheat in a microwave or in a covered pan with a little liquid. You can freeze them up to 6 months but the texture of the broccoli will not be as crispy once the food is defrosted and reheated.
Servings
This recipe serves 4 adults. You can adjust the number of servings using the tool in the recipe card. If you increase the recipe servings, make sure you use cooking equipment that’s large enough to handle the increased quantity.
Similar Camping Dinners
If you love my Beef & Broccoli recipe, here are a few others you may want to try.
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Watch How To Make It
Recipe
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Dutch oven, Blackstone or skillet with lid for cooking meat
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Pot with lid for cooking rice
Marinate Meat (at home or campsite)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 4 garlic cloves minced
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 (14.5 oz) can beef stock or broth
- 1 1/2 pound flat iron steak cut in thin strips
Cook & Serve (at camp)
- 3 cups fresh broccoli florets
- 4 servings jasmine rice fully cooked
- 2 fresh green onions sliced thin
Prep At Home Or At Campsite
Cook At Camp (see Note #2)
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Prepare equipment for cooking over medium-high heat.
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Dump all of the meat and enough liquid to cover the meat from the bag into your Dutch oven, on your Blackstone or in a skillet. Reserve the remaining liquid in the bag. Simmer covered until almost cooked through, about 10 minutes. (see Note #3)
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Now, add the broccoli, toss together and finish cooking covered until broccoli is tender and meat is fully cooked through, about 10 more minutes. If you need more moisture to steam the broccoli, add liquid reserved in the bag. If you have enough liquid, dispose of the liquid in the bag.
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While the beef and broccoli are simmering, cook or reheat the rice.
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Serve over jasmine rice and top with green onions.
- If preparing as a freezer meal, label outside of bag with name, cooking and serving instructions. Seal and lay flat in freezer.
- If prepared as a freezer meal, allow enough time to defrost freezer bag prior to cooking.
- There is quite a bit of liquid in the bag, it’s the liquid that will steam the broccoli during the cooking process.
Serving: 1g | Calories: 361kcal | Carbohydrates: 10g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 858mg | Potassium: 984mg | Fiber: 2g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 61mg | Calcium: 63mg | Iron: 5mg
