Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  12 oz $13.99
• Japanese eggplant

  12 oz $3.99
• Jasmine rice

  3/4 cup dry $3.59
• Water

  1 cup plus 3 tablespoons
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  2 tablespoons
• Brown sugar

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  2 tablespoons plus 2 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. Before leaving home, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon 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 12 ounces flank steak and refrigerate for at least 20 minutes; let it continue marinating during transport in a well-iced cooler for no more than 8 hours.
2. At camp, slice 12 ounces Japanese eggplant diagonally into 1/2-inch pieces and thinly slice 2 green onions. Mix 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, and 3 tablespoons water in a cup for the glaze.
3. Combine 3/4 cup dry jasmine rice, 1 cup 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 12 minutes, and rest off the heat with the lid on for 10 minutes.
4. While the rice cooks, heat a heavy skillet over medium-high and add 2 teaspoons neutral cooking oil. Remove the 12 ounces flank steak from the marinade, discard the marinade, and pat the meat very dry. Sear for 3 to 4 minutes per side to 130–135°F for medium-rare, then transfer it to a board and rest for 8 minutes. For USDA-guideline doneness, cook to 145°F after resting.
5. Carefully wipe any darkened sugar residue from the skillet. Add 2 tablespoons neutral cooking oil and the sliced 12 ounces Japanese eggplant; cook over medium heat for 6 to 8 minutes, turning occasionally. Pour in the prepared glaze and cook for 2 minutes, tossing until the eggplant is tender and glossy.
6. Slice the rested 12 ounces flank steak thinly across the grain. Divide all the cooked rice made from 3/4 cup dry jasmine rice between two plates and top with all 12 ounces glazed Japanese eggplant and the sliced steak; finish with 2 sliced green onions and 2 teaspoons sesame seeds.