Scout Chef Kitchen Presents: Beef and Broccoli with Rice

This week, I decided to switch things up and use the Dutch oven like a wok, and well… it was a mic drop moment. It 100% goes on the list of recipes that I will be making again (and PS… I made the Frittata recipe from last Scout Chef Kitchen for the family while we were together for Memorial Day, and once again… it was an absolute smashing hit, so CHECK IT OUT!).

Without further ado, check out the recipe that I pulled from The Scout’s Dutch Oven Cookbook (this is an absolute staple for your regular and campout kitchens).

The Ingredients

Marinade

½ cup soy sauce (I doubled this to 1 cup because I put it in a bowl and not a Ziploc bag)

2 tsp finely chopped fresh ginger (again, I doubled this to 4 tsp)

Sauce

¼ cup soy sauce

2 tbs cornstarch (I used potato starch – either works!)

1 tbs rice vinegar

2 tbs brown sugar

½ cup water

1 beef seasoning packet (I actually made my own beef seasoning mixture, listed below because I didn’t use ramen noodles)

The Rest

2 lbs flank/round/sirloin steak sliced into strips

2 heads fresh broccoli chopped into florets (I used 3 heads because you know how much I love veggies!)

1 large onion

3 (3 ounce) packages of beef-flavor ramen noodles (I swapped this out for a mixture of riced cauliflower and rice – details below)

¼ cup peanut oil

Optional veggies (I added a few cloves of freshly chopped garlic and chopped carrots) but you could also add fresh mushrooms, bok choy, bell pepper, zucchini, etc)

My Swaps

Beef Seasoning Mixture:

½ tsp salt

½ tsp black pepper

½ tsp brown sugar

1 ½ tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp cumin

¼ tsp cayenne pepper

Rice Mixture:

1 cup rice (cook regularly)

1 ½ cup cauliflower rice (sauté on high heat until lightly browned)

The Process

1. Prepare the marinade by combining the soy sauce and chopped ginger and add steak strips.
2. While the beef marinades, prepare the sauce by combining the ¼ cup soy sauce, cornstarch, vinegar, brown sugar, water, and beef seasoning into a bowl – whisk together
3. Cut broccoli into florets and onion into large chunks, and chop any additional veggies (like fresh garlic and carrots!)
4. Cook your rice or ramen noodles.
5. Heat up peanut oil in your Dutch oven (either over 45 coals or on your stove)
6. Stir fry the marinated beef (I would actually add in and keep your marinade here – if you doubled the marinade like I did to 1 cup/4 tbs, just use about half)
7. Add broccoli, onion, additional veggies, and sauce and stir fry for about 5 minutes more. My veggies were still very firm, so I turned off the heat here and covered with a lid to steam for about 7 more minutes until they softened a bit
8. Serve it up with your ramen or rice!

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