Korean Beef Skillet Recipe
This Korean beef skillet recipe is delicious, perfect for camping and keto friendly!
I love this time of year because it’s when I start to plan for our camping season. We get so excited about road trips, visiting with family and exploring new areas with friends.
I think that one of the things that makes camping so enjoyable for me is preparing and planning camping meals. I always look forward to creating delicious recipes for my family! This Korean Beef Skillet recipe has been a winner every year and is super easy to make while in the great outdoors.
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Our camp cooking essentials:
- A Pie Iron Camp Cooker makes cooking over the open fire super easy. Check out these 20+ Pie Iron Recipe Ideas for tons of camp cooker inspiration! Or visit my how to use a pie iron post for tips.
- Foil Pie Plates make tinfoil packet meals even easier with the sturdy base that they provide.
- These Grilling Bags that I recently found are amazing! Simply add all of your ingredients to the bag at home then throw it on the campfire or grill when camping in the great outdoors. Avoid the grill bags with plastic windows, they melt.
- We love these BBQ Cooking Gloves because they make handling campfire food a whole lot safer!
I talk about this all the time but seriously, the key to camping meal success is in the preparation. I try to do as much of the meal preparation at home. This includes cutting up vegetables, marinating meat and even pre-cooking things like potatoes. We prepare this Korean Beef recipe at home, freeze it in a large Ziploc bag and have it ready to go for our next camping trip.
How to make this Korean beef skillet:
- Place all ingredients into a large freezer safe plastic bag.
- Freeze until ready for use (up to three months).
- Defrost and cook in a skillet on medium for 10 mins.
Tips for making Camping Freezer Meals:
- Use 1 gallon, large freezer bags. Label bags with the date, recipe and cooking instructions.
- Lay ingredients flat in the bag for easier storage in the freezer.
- Defrost meals in the refrigerator and place into tinfoil packet for cooking or dump onto a skillet.
- Store meals for up to three months in the freezer.
I keep our freezer camping meals in the house and transfer them to the freezer in our trailer when it’s time to pack for camping. Having a number of camping freezer meals already prepared makes meal planning while camping so. much. easier!
Tips for camping meal preparation:
- Prepare meals in advance at home whenever possible. Leave most of the mess at home where running water is more accessible and clean up is easier. Trust me on this one!
- Create “one pot” family style meals for quick dinners that don’t require a lot of thought.
- Use tinfoil packets, foil pie pans or camp cookers. These tools help to make clean up a breeze!
- Pack ingredients in 1 gallon size ziploc bags for flexible storage in small fridges and coolers.
- Plan meals that use similar ingredients to help make packing and planning easy. These Cheesy Vegetable Campfire Dip, Loaded Campfire Potatoes and Tinfoil Packet Nacho Dip recipes are some of my favorites.
Keto Camping Food Tips:
Follow these tips to make sure that you have the right variety of foods packed for your next trip.
1.Use fresh food first.
Fresh foods like meats, fruit and vegetables should be eaten at the beginning of your trip. Don’t make the mistake of reserving these items as they are more likely to spoil, wasting money and leaving you with less food to consume. These foods have been know to go off during our camping trips so it’s best to eat them first.
2. Use frozen foods next.
Frozen foods are great for packing while camping. They can be used as additional ice packs in coolers and consumed at a later date as they defrost. Meals should stay in the cooler or refrigerator until ready to be eaten. Be especially mindful of frozen meats that can spoil easily. It’s best to eat fresh and frozen foods before moving on to non-perishable items.
3. Finally, use non-perishable items.
Once the fresh and frozen foods that you have packed are eaten, start to use up your non-perishable items. Non-perishables can include things like: crackers, popcorn, rice, pasta and canned goods.
4. Keep snacks on hand.
Packing a wide variety of snacks is always a good idea. Depending on the activities that you are doing while camping, you may need the extra calorie consumption. Or if your other foods spoil, you have something else to rely on. We like to pack: sunflower seeds, nuts and beef jerky.
Be sure to add this Korean Beef Skillet recipe to your next camping trip!
I would love for you to check out my new blog, Campfire Foodie, where I’m sharing ALL of the camping recipes!!
If you love this easy skillet recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Ingredients
- 1.5 pounds eye of round steak cut into strips
- 1/4 red onion diced
- 1/2 cup coconut aminos or soy sauce
- 1 Tbsp sesame oil or olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp liquid monk fruit sweetener or honey
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
- 1/2 tsp red pepper flakes
Instructions
- Place all ingredients into a large freezer safe plastic bag.
- Freeze until ready for use (up to three months).
- Defrost and cook in a skillet on medium heat for 10 mins.
Nutrition
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