Here is a version of Pepper Steak that we have adapted to the Dutch oven that you can enjoy cooked at home or at camp. If you are going on a weekend camp out take the time to prepare the beef and marinade the day before you leave and keep it on ice. You and your diners will be looking forward to a great Pepper Steak dinner all day on Saturday.
2 lbs beef round steak cut into 1x3" pieces
2 Tbs. Olive oil (plus additional for browning meat).
1 Tbs. Toasted Sesame Oil
¼ cup tamari sauce or soy sauce
2 Tbs. white wine vinegar
2 minced garlic cloves
1 cup chopped onions
1 tsp. honey
½ tsp. salt
¼ tsp. coarsely ground black pepper
¼ tsp. ground ginger
¼ tsp. (or to taste) cayenne pepper
1 large green bell pepper cut into strips
1 large red bell pepper cut into strips
1 14.5 ounce can diced tomatoes
1 Tbs. cornstarch
½ cup water
Mix the olive oil, sesame oil, tamari sauce and white wine vinegar in a zip lock bag. Place the beef into the mixture, seal the bag and marinate for a minimum of 2 hours or overnight in the refrigerator.
Heat approximately 3 tablespoons of olive oil in your Dutch oven then add beef along with the marinade and brown the meat. Next add garlic, onions, honey, ginger, salt, pepper, cayenne pepper, green and red peppers and tomatoes. Cover your Dutch oven and cook for approximately 1 hour at 325°. If cooking outdoors in a 12" camp oven use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 below your Dutch oven.
Combine water and cornstarch and add to Dutch oven about 10 minutes before serving, cooking until sauce thickens. Serve over rice or noodles.