Ingredients: (serves 1-2)

• Vegetable Oil (at least 2 tbsp)

• 1 Rump Steak, thinly sliced

• 1 Echalion Shallot, diced

• 2-3 garlic cloves, minced

• 2-3 Tbsp of fresh root ginger, diced

• 10-15 Thai basil leaves

• 1 Pak Choi, roughly sliced

• 1 Thai chili, deseeded and finely sliced (leave the seeds if you want it extra spicy)

• 1-2 nests of flat dried rice noodles (I used 1.5 on this camp)

  Sauce

• 2 Tbsp of Soy Sauce

• 2 Tbsp of fish sauce

• 2 Tbsp of oyster sauce

• 1 Tbsp of sesame oil

• 2 tsp sugar

• 150 ml Beef stock

Kit Needed:

1 pan (at least 7-8 in, nonstick is nice but not necessary), gas stove, spatula or spoon, and a small pot or cup to prepare the rice noodles

Packing Tips:

Place the steak in the freezer for 10 minutes before slicing. This makes it much easier to cut even slices of the beef. Once sliced place in a bag and put in the freezer overnight. The beef will then thaw throughout your hike. Mix together all the sauce ingredients in a bowl then transfer it to a small container so that it can then easily be added to the pan while cooking. All the other ingredients can be placed in a large ziplock bag. (this does get reused often if it is not used as a garbage bag)

Method:

1. Before beginning to cook this dish I like to chop all the ingredients ahead of time. This includes the shallot, garlic, chili, ginger, and pak choi. Once you begin cooking, this dish comes together very quickly, so it just makes it much easier if everything is ready to be added. At this time you can also begin cold soaking the rice noodles. Because I typically only have one stove with me at camp, I cold soak the noodles at the beginning of the cook so that they become al dente while I prepare the other ingredients. They will then be heated when they are added to the pan at the end.

2. Heat 1 tbsp of vegetable oil in your pan on high heat.

3. Once hot, add the steak and shallots. Season if desired (I like to add a little black pepper). Fry for 2 minutes stirring constantly. Now add the garlic, ginger and Thai chili. Cook for another 1-2 minutes then add the pak choi and cook for another 1-2 mins until the pak choi has wilted.

4. Add your sauce to the pan. Stir to combine and cook until the sauce begins to reduce. While cooking add half of the Thai basil leaves.

5. Once the sauce has begun to reduce, create a small space along the side of your pan to add the rice noodles. Cook for 30 sec and then turn off the heat. Spoon a portion of the beef stir fry on top of the noodles. Top with the remaining Thai basil for garnish. Enjoy!

   If I were making this dish at home:

   I would cook the noodles by covering them in boiling hot water for around 3 mins. Once the noodles were cooked I would drain the noodles then add them to a bowl and top with the beef stir fry.