Thai Beef Wraps
courtesy of Joe Figura of Bozeman Stoveworks

This is probably one of my favorite recipes so far, especially for the colder months. Its nutrition value is exactly what is needed as an evening meal. Loaded with protein, good carbs and a small dose of fat to keep you warm thru the night.

While its name says "Thai", this recipe is not overly spicy. To me it has the right balance. However, I would suggest you try this recipe at home before taking with you on the trail. And if you do not try it at home, take some Rolaids with you just in case.

1 pound lean beef or venison
1-2 sweet bell peppers, chopped
2 tablespoons fresh ginger, minced
3 cloves fresh garlic, minced
1 teaspoon chipotle pepper (1/2 teaspoon for those sensitive to spices)
1/2 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil

Cook meat, drain very well. Add peppers, garlic and ginger, cook until peppers are soft.

Meanwhile, whisk together all other ingredients (this will create a stiff sauce) and then add to beef mixture when peppers are a little soft.

At Home Eating from Skillet: Serve in Pita Pockets with Romaine lettuce and cheddar cheese (optional)

For Use in Camp - Dry in dehydrator at 135 on parchment lined trays. Will take approximately 10 hours. Mixture will not be thouroughly dried due to sesame oil and fatty peanut butter, but, if dried properly and then stored in freezer, should last on trail up to a week without worry. Serve over pitas, bagels or tortillas in camp.

© 2008 Joe Figura - Practical Trail Cooking 
use without the author's written permission is prohibited.

 
   
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