Sizzling Beef and Capsicum Stir-Fry | Outcamp

Sizzling Beef and Capsicum Stir-Fry: A Fast Winter Camp Dinner There are nights in the Australian bush when you want something warming, satisfying and fast. The fire's lit, the chairs are out, and the last thing you feel like doing is babysitting a camp oven for three hours. This is where the humble two-burner camp gas stove earns its keep. A sizzling beef stir-fry comes together in under twenty minutes, fills the camp with the kind of aromas that bring the kids running, and uses just one pan — which means minimal washing up by headlamp. This recipe is built for the practical tourer. It uses ingredients you can pick up at any Coles or Woolworths in a regional town, packs well in your Engel or 12V fridge, and forgives rough conditions. No precision, no fuss — just good food at the end of a long day on the tracks. What you need Ingredients (Serves 4) 500g beef stir-fry strips (or a rump steak sliced thin) 2 red capsicums, sliced into thin strips 1 head of broccoli, cut into small florets 1 brown onion, sliced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 4 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon sesame oil (plus a splash for the pan) 1 teaspoon brown sugar 1/2 cup water 1 tablespoon cornflour mixed with 2 tablespoons cold water (slurry) Cooked rice or noodles to serve Sesame seeds and spring onion for garnish Gear Two-burner camp gas stove (or a hotplate over the fire) Large wok or deep-sided frypan Long-handled wooden spoon or spatula Sharp knife and chopping board Small bowls for prepped ingredients How to make it Prep everything first. Stir-fry moves fast, so have all your ingredients chopped and measured before you light the stove. Slice the beef against the grain into thin strips and set aside in a bowl. Get the pan screaming hot. Fire up the stove to high and add a splash of sesame oil to the wok. The pan needs to be hot enough that a drop of water dances on the surface. Brown the beef in batches. Add the beef in a single layer and let it sear for 60-90 seconds without moving it. Flip and cook for another minute until browned but still tender. Remove from the pan and set aside — don't crowd the pan or it will steam instead of sear. Aromatics first. Add the onion, garlic and ginger to the hot pan and stir-fry for 30-45 seconds until fragrant. The garlic should sizzle, not burn. Vegetables in. Add the capsicum and broccoli florets and toss for 2-3 minutes. You want them crisp-tender, not mushy — they'll keep cooking in the sauce. Build the sauce. Mix the soy sauce, oyster sauce, sesame oil, brown sugar and water in a small bowl, then pour it over the vegetables. Let it bubble for a minute. Return the beef. Add the beef back to the pan and toss everything together until the sauce coats each piece. Thicken it. Push the ingredients to one side, pour in the cornflour slurry and stir constantly for 30-60 seconds until the sauce thickens to a glossy glaze. Serve immediately. Spoon over hot rice or noodles and garnish with sesame seeds and spring onion. Camp tips Prep at home: Slice the beef and vegetables at home and store them in separate containers in your Engel or 12V fridge. At camp, dinner is ready in minutes with zero chopping. Freeze the beef: Freeze the stir-fry strips before a long trip — they defrost slowly in the fridge and stay perfectly fresh for days. Swap it out: No capsicum? Use snow peas, carrot or zucchini. Any crisp vegetable works. Chicken strips make a great substitute for beef. Leftovers: Stir-fry reheats beautifully for lunch the next day. Add a splash of water when reheating to bring the sauce back to life. Save the rice: Cook extra rice at dinner and turn the leftovers into fried rice for breakfast with a couple of eggs. Closer + cross-sell Keeping your ingredients cold and your camp kitchen powered is the secret to fast, stress-free dinners on the road. A reliable 12V setup means your fridge runs all night and your gear stays charged for the morning drive. Check out our 12V Accessories collection to make sure your power system is ready for the winter touring season.