Don’t you love camping dinner recipes that are packed with fresh veggies? This Beef, Broccoli & Carrot Camping Stir Fry has great textures with the vegetables providing a slight crunch while delivering a savory and sweet combination that will satisfy hungry campers!
This gluten free camping food option is filling and satisfying. As with any stir fry, you need lots of fresh veggies. You can chop them yourself or purchase prepared ingredients. You’ll need a bit of garlic, green onions, broccoli, carrots and onions as well as slicing round steak.
Camp Cooking Tip: The meat needs to marinate at least 30 minutes but overnight is even better, so this camping stir fry is a great meal to prep ahead … store ingredients in plastic bags in your cooler or refrigerator … then it will be ready for a quick cooking process at camp.
Cooking Methods & Equipment
You will need a large cooking vessel with a tight-fitting lid.
My preference is making this meal one of our easy campfire recipes and cooking with cast iron equipment, like a Dutch oven or large skillet. Get your fire going early so you have nice hot coals for this fast & hot cooking process.
If you are making this as one of our camp stove recipes, you can use cast iron or non-stick cookware with a propane stove, conventional or RV stove. You’ll want a level surface for cooking.
Step 1. Marinate the meat. Combine the sugar, dry mustard powder, soy sauce, vegetable oil, garlic and green onions in a gallon sized freezer bag, then, add the steak strips. Seal and refrigerate at least 30 minutes, or overnight.
Camp Cooking Tip: I just dump everything into a plastic food bag, seal it up and refrigerate it the day before I am cooking. If you want to prep and cook right away, let the meat marinate at least 30 minutes.
Step 2. Prepare your ingredients, heat source and equipment as directed.
Step 3. Prepare rice and keep warm until you are ready to serve.
Step 4. Over a campfire, camp stove, conventional or RV stove, heat your cooking equipment to high heat.
Step 5. Cook veggies. Add water to the pot, bring it up to a boil. Add the broccoli and carrots, cover with a tight-fitting lid. When they are just getting tender, add the onion and continue cooking till they are just softened. Remove veggies, set aside and keep warm.
Step 6. Stir fry the beef. Reduce the heat to medium-high. Shake excess marinade from meat before placing it in the pot, stirring until it is almost done. Then remove it from pot and keep warm.
Step 7. Reduce the marinade. It’s time to turn the marinade into a sauce. Add it to the pot and let it boil until it reduces and begins to thicken.
Step 8. Combine meat and veggies with sauce & serve. Return the meat and veggie mixtures to the pot with the sauce, Stir to combine and heat through. Serve over cooked rice and top with sesame seeds, if desired.
What To Serve With This Recipe
One of the reasons I love making camp stir fry is that it has meat and veggies together in the dish. I always serve it over rice or noodles so it really doesn’t need anything else.
When I want to make a “bigger meal”, it is fun to make appetizers by tossing tofu sticks, green beans or slices of bell peppers into a quick tempura batter, frying it and serve with a dipping sauce.
This stir fry is really easy to scale up or down to make camping meals for two. But, the larger the group, the more work it is to chop the veggies. The good news is that they can be prepped in bulk and stored in a refrigerator or cooler in airtight containers for several days. Quick on-site cooking makes this one of the best easy camping meals for large groups.
Some of my most popular Dutch oven camping recipes have an Asian flair.
Try this Dutch Oven American Chinese Chop Suey when you are craving your favorite take-out food in the great outdoors! It combines carrots, onions, mushrooms, garlic, water chestnuts and celery with large chunks of chicken. The flavorful sauce uses ground ginger, soy sauce and red pepper flakes.
This Camp Oven Chicken Curry is simple and flavorful. It combines red curry paste, curry powder and coconut milk with chicken, potatoes and carrots to make a full meal.
I love make ahead camping meals that I can prep at home, freeze in plastic bags and then just defrost, dump and cook at the campsite. This Dutch Oven Thai Campfire Chicken is so simple to make and soooooo delicious. The secret ingredient is peanut butter!
Your guests will think they are at a fancy restaurant when they eat this Campfire Dutch Oven Thai Basil Shrimp! It has a little sweet and a little heat that comes from sugar and a jalapeno pepper. A burst of freshness comes from the fresh basil leaves.
You get a unique texture and flavor combination with this Burnt Broccoli Recipe that features lemon and Parmesan cheese.
Print This Recipe
Beef, Broccoli & Carrot Camping Stir Fry Recipe
- 4 tablespoons white sugar
- 1/2 teaspoon dry mustard powder
- 4 tablespoons soy sauce
- 4 tablespoons vegetable oil
- 2 cloves garlic minced
- 2 green onions chopped
Beef Stir Fry Ingredients
- 1 pound round steak fat trimmed and meat sliced into thin strips
- 1 cup water
- 1 head broccoli peel stems then chop cleaned stems and florets into bite-sized pieces
- 2 carrots peeled and cut into matchstick-sized pieces
- 1 white or yellow onion cut in half then into thin slices
- 4 servings brown rice cooked according to package directions
- 2 tablespoons sesame seeds if desired
- Camp Cooking Tip: The meat needs to marinate at least 30 minutes but overnight is even better, so this camping stir fry is a great meal to prep ahead, store ingredients in plastic bags in your cooler or refrigerator and it will be ready to cook at camp.
- Combine the marinade ingredients in a plastic gallon-sized re-sealable food bag.
- Add the meat to the marinade, seal the bag, toss to coat and refrigerate until ready to use. Marinate overnight, if possible (this is great to prep at home and transport to the campsite for quick cooking.) If you want to make the marinade and cook as soon as possible, let the meat sit in the marinade at least 30 minutes.
- Prepare rice according to package directions. I like using boil-in-a-bag rice at the campsite; it’s a nice little package and super easy to use because you just boil water in a pan then drop in the bag of rice and cook it for about 8-10 minutes.
- Keep the rice warm until you are ready to serve.
- Heat your cooking vessel to high heat. You can use campfire coals or an RV, conventional or camp stove as your heat source. If cooking over a campfire, a cast iron Dutch oven is the best cooking equipment. If you’re cooking over a stove, a non-stick large skillet with a tight-fitting lid would be fine to use.
- Add about 1 cup of water to the pot and let it come to a boil. Add the broccoli and carrots then cover with lid. You want to steam the vegetables until they are just tender and still brightly colored, don’t overcook them.
- Just before the broccoli and carrots are done, add the onion slices so they have a chance to soften just a bit. It’s possible that the water will evaporate before the veggies are cooked, so just keep adding a little more water until they’re done.
- Remove cooked veggies from pot and set aside, cover to keep warm.
- Reduce heat to medium-high. Using a set of tongs, take meat out of marinade, shake off excess liquid and place it in the pot. You want to sear it a bit, stirring to brown all sides, when the meat is almost done, remove it from the pot and set it aside with the veggies.
- Now, add the marinade to the pot and cook until it starts boiling, let it cook a little until it reduces and starts to thicken.
- Add the meat and veggie mixture back into the pot and toss until everything is thoroughly combined and heated through.
- Place cooked rice on plate, top with meat and veggie mixture and sprinkle with sesame seeds for serving, if desired.
More Yummy Meal Ideas
Enjoy exciting meals on your next trip by trying a few new ideas.