Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 lb $13.99
• Japanese eggplant

  12 oz $3.99
• Jasmine rice

  3/4 cup dry $3.59
• Water

  1 1/2 cups
• Low-sodium soy sauce

  4 tablespoons
• Rice vinegar

  2 tablespoons
• Brown sugar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  4 teaspoons
• Garlic

  2 cloves $0.99
• Fresh ginger

  2 teaspoons grated $4.99
• Green onions

  2 $1.50
• Kosher salt

  1/2 teaspoon
• Sesame seeds

  2 teaspoons

Instructions

1. At home, combine 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, 2 teaspoons toasted sesame oil, 2 minced garlic cloves, 2 teaspoons grated fresh ginger, and 1/4 teaspoon kosher salt in a leakproof bag. Add 1 pound flank steak, refrigerate for 20 minutes, and carry it to camp in a well-iced cooler.
2. At camp, slice 12 ounces Japanese eggplant into 1/2-inch-thick diagonal pieces and thinly slice 2 green onions. In a cup, combine 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon brown sugar for the eggplant.
3. Combine 3/4 cup dry jasmine rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt in a covered pot on the Coleman stove. Bring to a boil, reduce the burner to low, cook for 15 minutes, and then rest off the heat for 5 minutes.
4. While the rice cooks, heat a heavy skillet over medium-high on the Coleman stove and add 2 teaspoons neutral cooking oil. Remove the 1-pound flank steak from its marinade, discard the marinade, pat the meat dry, and sear for 4 to 6 minutes per side, until it reaches 140°F; transfer it to a board and rest for 8 minutes so it reaches at least 145°F.
5. During the steak’s rest, add 2 teaspoons neutral cooking oil and the sliced 12 ounces Japanese eggplant to the same skillet. Cook over medium-high heat for 5 minutes, turning occasionally, then add the prepared eggplant sauce and cook for 2 minutes until tender and glossy.
6. Thinly slice the rested 1-pound flank steak across the grain. Divide all the cooked rice made from 3/4 cup dry jasmine rice between two plates, then plate all 12 ounces cooked Japanese eggplant and the sliced steak; garnish with 2 sliced green onions and 2 teaspoons sesame seeds.