Crispy beef with garlic

Another easy boat meal. My current kitchen setup on the boat is:

one butane portable camp stove

one large pot with lid

one small pot with lid

one nonstick saute pan with lid

Possibilities=endless. I actually have a lot of kitchen equipment, considering I live in a tiny space. I also own a small electric griddle and a small toaster oven as well. However, one could easily get by with just a small pot or saute pan.

Crispy Beef with Garlic

serves 2

1/4 # ribeye, cubed

1/2 onion, sliced

1 cup chopped pickled veg (See below)

1/4 c sliced mushrooms

4-6 garlic cloves, sliced thinly

1 TB brown sugar

2 TB soy sauce

1/4 c Cornstarch

ziplock baggie

1/2 t Salt

2-3 TB vegetable oil

1. Place cubed steak into ziplock baggie (or a lidded container, whathaveyou), add in cornstarch and salt. Seal and shake to coat meat with starch mixture.

2. Heat a saute pan over medium heat. Add oil. When oil runs in lines when pan is tipped, its hot enough (also it goes 'sssst!' when you add the meat). Shake excess starch off of meat and add to oil. Cook until browned and crispy on all sides, about 5-8 minutes. Remove from pan.

3. Add in all vegetables to pan. Saute for 5-8 minutes. If using harder vegetables such as carrots or broccoli stems, add in about 2 TB of water and cover to steam for 3-4 minutes to soften. 

4. There should be a little liquid left in the pan (if not add a little splash of water). Toss in the brown sugar and stir a few minutes till the sugar melts, then stir in the soy sauce. If sauce is too watery, let it cook down another 3-5 minutes until it gets the consistency youd like.

5. Add the beef back in and stir to coat with sauce.



*optional: Serve with rice or noodles

Pickled Veg

In a glass jar with a tight fittind lid... --> this is mine

1. Stuff in as many veggies as you can. 

2. Pour over a solution of 2:1 vinegar to water, plus salt to taste.

For example: 1 cup vinegar, 1/2 c water, 1 teaspoon salt.

***Secret ingredient! Add in a splash of kombucha.

3. Seal with lid and refrigerate about 3 days. 

EAT!

I use whatever veg I have on hand or is cheap at the store. Some I have used include a mixture of: broccoli (stems are vegetables too! chop them up), carrots, cucumber, cauliflower, onion, cabbage, radish, sweet potato (yep! let it sit a few days longer), beets (it will turn everything pink. everything!).

The great thing about these pickled veg is... not only are they incredibly easy and cheap but they're super healthy for you. Active cultures from the kombucha go to work immediately, making these taste great and do wonders for your body. Even if you can't find kombucha, no worries, vinegar is good for you too!

Reuse the pickling solution over and over and it will develop its own excellent flavor and health properties.