Camping Recipes Summer stir frys

Macca — 29 February 2016

Quick and simple is how I kept meal time in TNQ and stir fries occupied my thoughts quite a bit, along with my poor and misunderstood mate broccoli. I suppose it had a bit to do with the Asian influence throughout the tropical north. Places like Croydon, Georgetown and around Mount Garnet were home to Chinese market gardeners who supplied the thousands of prospectors way back when.

When it came time for dessert, the sweet delight I’ve described below was made all the sweeter by the addition of ice cream.

Enjoy these simple, summery stir fries and watch the waistline with the banana spring rolls.


  • ½ cup dark soy sauce
  • ½ cup honey
  • 1 lime, juiced
  • 1 tsp crushed garlic
  • 1 tbsp ginger
  • 1 tbsp cornflour
  • 1 tbsp sesame oil
  • 400g blade steak, sliced
  • 2 cups of broccolini, sliced
  • 450g noodles. The pre-cooked type is fine

In a bowl add the soy, honey, lime, garlic, ginger and cornflour and mix until combined. Set aside.

Add the sesame oil to a hot frying pan and brown the beef. Add the broccolini and a ½ cup of water to help steam. Add the noodles and stir well. Place a lid on the pan and steam for a minute or so.

Add the marinade mixture and stir through the pan for a couple of minutes until combined with all of the ingredients.

Serve immediately.


  • 4 cloves garlic, finely chopped
  • 1 knob ginger, julienned
  • 1 tbsp minced chilli
  • 300g lean beef mince
  • 1 tbsp fish sauce
  • 2 tbsp kecap manis
  • 1 cup sliced broccolini
  • 1 cup cabbage, shredded
  • 1 cup capsicum, sliced
  • ½ lime, juiced
  • ½ bunch Thai basil, for garnish
  • Rice to serve

Heat some sunflower oil in a wok or large fry pan over high heat and swirl to coat.

Add ginger, garlic and chilli and stir quickly for 5-10 seconds. Add the beef mince. And stir till brown. Once all the mince is brown, add the fish sauce and the kecap manis and stir fry for 5-8 minutes or until the beef becomes caramelised.

If you don’t have kecap manis, substitute for a dark soy and add a tablespoon of brown sugar.

Add broccolini and stir to coat. Cover with lid until it starts to wilt. Add cabbage and capsicum and stir to mix evenly. When ready to serve, squeeze over lime juice, add Thai basil and serve with steamed rice.


  • Oil for shallow frying
  • 8 spring roll sheets, thawed
  • 2 large or 4 small bananas, halved
  • 6 tbsp brown sugar
  • 1 tbsp cinnamon, for dusting
  • 1 Cadbury Flake, crushed

To a deep pan add enough oil to half coat the spring rolls. Bring to medium high heat.

Lay a piece of the pastry on a clean, moist tea towel.

Add a piece of banana on the diagonal, then sprinkle with 1½ tbsp of brown sugar, dust with cinnamon and sprinkle with the chocolate.

Roll up to resemble a spring roll. Once the oil is hot, cook the spring rolls until crispy and oozing with banana yumminess.

Serve with ice cream, custard, cream or all of the above.

The full feature appeared in Camper Trailer Australia #99 April 2015. Subscribe today for the latest caravan reviews and news every month! 


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