A Little Wok Outside

Ha...gotcha didn't I!

You were thinking walk....not wok...go on admit it.

Okay, maybe not.

My little attempt at lame humor...ha, ha, he, he, ha!

So my obsession with the Camp Chef stove continues!

I'm beginning to think Hayman is going to have to send me off to rehab soon!

I like stir-fry.

I decided to cook a stir-fry dish on the Camp Chef.

I gathered all the ingredients and packed it all outside and sighed with happiness when I began to cook.

I know...I'm weird!

The Wok fit nicely over the burners. Much better than in the house.

I haven't used this Wok in years because I don't like cooking with it on an electric range. It was happy to be pulled from the back of the cabinet and used...it told me so.

I cooked up the peppers and green onions first, removed them from the wok and added the meat.

Please ignore my very scary, white legs! If you look at them you will be blinded and then you won't be able to finish reading this post. You looked, didn't you! I warned you not to! Bwahahahaha......

Miss Maggie likes the Camp Chef too. There are all kinds of yummy smells and goodies for a pup to delight in!

After the meat was done, I added the sauce ingredients.

The sauce simmers for a bit to thicken up and then you add the veggies back in and some pineapple and fresh orange slices.

(no food was burned in the making of this dish. The scorch marks are from a previous stir-fry experience which will remain untold).

Mix up all the goodness, heat through a bit and serve over rice.

Sweet and Sour Steak Stir-Fry

1lb beef top round steak (slightly frozen for easy slicing)

1 small orange (peeled and sectioned)

2 Tbsp vinegar

2 Tbsp gluten free soy sauce (not gluten free...use the regular stuff)

1 Tbsp cornstarch

1 Tbsp brown sugar

1/8 tsp ground red pepper

1 Tbsp cooking oil (canola)

1 medium green pepper, cut into 1 inch pieces

6 to 8 green onions, sliced on the diagonal (or smaller if you like)

2 cups hot cooked rice

Thinly slice meat across the grain into bite-size strips. Set aside. Take that orange you peeled and sectioned and cut the sections in half and set aside. For sauce, drain the pineapple reserving the juice. Pour 1/2 cup of the juice into a small bowl. Stir in the vinegar, soy sauce, cornstarch, brown sugar, and ground red pepper. Mix well and set aside. Pour cooking oil into wok or large skillet. (You might need to add more oil during the cooking process). Preheat over med-high heat. Stir-fry the pepper and onion for 3 to 4 minutes or until crisp-tender. Remove veggies from wok. Add meat to hot wok and stir-fry 6 to 10 minutes or until cooked through. Push the beef to the side. Add sauce to the woke and cook until thickened and bubbly. Add the veggies back into the wok, add pineapple and stir everything together with the meat. Toss in the oranges. Cook and stir for 3 minutes or until everything is heated through. Serve over hot rice. Makes 4 servings.

Dig in and Enjoy!