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.
Sunset MAY 2003
1. Rinse flank steak or boned, skinned chicken breasts and pat dry. Slice diagonally across the grain into 1/4-inch thick strips.
2. 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.
3. Buy 12-inch wooden skewers and peanut sauce.
1. Lift meat from marinade (discard marinade) and thread each strip on a skewer.
2. 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.
3. Serve with peanut sauce on the side.
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