Asian cuisine involves fast, fresh cooking techniques that can produce bold flavors—perfect for camping. Our dinner menu includes an appetizer of easy grilled satay and a simple pad thai, both of which are largely made ahead of time.

How to Make It

Step 1

AT HOME:

Step 2

Rinse flank steak or boned, skinned chicken breasts and pat dry. Slice diagonally across the grain into 1/4-inch thick strips.

Step 3

In a zip-lock plastic bag (1-gal. capacity), mix 1/2 cup water, soy sauce, ginger, rice vinegar, sugar, and Asian red chili paste; add meat. Cover and chill up to 1 day, or seal and freeze up to 1 week ahead.

Step 4

Buy 12-inch wooden skewers and peanut sauce.

Step 5

IN CAMP:

Step 6

Lift meat from marinade (discard marinade) and thread each strip on a skewer.

Step 7

Grill over high heat (you can hold your hand at grill level 2 to 3 seconds), turning once, until beef is browned on the outside and still slightly pink in center or chicken is no longer pink in center (cut to test), about 5 minutes.

Step 8

Serve with peanut sauce on the side.

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