Newfoundland Meal Prep Korean Beef Tacos

WooHoo! It's prep time for our epic bucket list trip in our Travato camper van to Newfoundland!

We love these long 6-week trips with time to get to know an area and the people, but travel can be expensive. One of our secret weapons for cutting costs is cooking most of our meals.  An added benefit is that we usually eat much healthier, have better portion control, and can eat when and where we are hungry! To make this work, I food prep, pack some staples, carefully choose recipes that are camping friendly, and repeat meals to keep it simple.

For this 6-week trip I'm selecting 12 recipes that I'll prep 3 times each for 36 dinners and for the rest of the time we'll be enjoying fresh local Newfoundland seafood!  Our breakfasts are simple -- coffee, cereal or oatmeal, fresh fruit, and occasionally egg burritos or a smoothie.  Lunch is usually cold cuts, tuna, or hummus in a salad bowl or a pita.

So really the only cooking I do is for dinner.  Anything I can pre-prep goes in the small freezer in our Travato K.  It's narrow, but deep, so anything I freeze, I freeze flat in ziplock bags.  Don't forget to label the contents of those freezer bags!

Here's the recipe I'm prepping today--Korean Beef Tacos.  I'll make three portions of the beef (each portion feeds two people).  After it cools, it gets divided into 3 ziplock bags.

Korean Beef Tacos

Prep Ingredients: 
12 oz    Thin sliced ribeye steak (you could sub lean ground beef)
1/2       Onion, diced small
4 oz.    Teriyaki marinade (we love the brand        pictured--it's organic and not too sweet)
1 tsp     Olive oil
couple dashes of tabasco (we like a little kick)

Prep Method:
Add a tsp of olive oil to hot skillet.  Toss in minced onion and beef.  Cook 5-6 minutes or until browned. Add Teriyaki marinade and dash of tabasco (optional).  Cool and add to a quart size ziplock freezer bag.  Label bag's contents and lay flat in freezer.

Dinner Ingredients:

Defrosted, prepared beef
6 small whole wheat soft tacos
1 cucumber
4 oz of a package of coleslaw mix
1 lime, cut into wedges
1 Tbl Mayonaise
Sriracha

Dinner Method:
Defrost the beef in the morning--I usually put the freezer bag on a plate in the sink before we head out for the day).  At dinner time, warm up defrosted beef in the microwave or a skillet with a little added water.  Wash and peel skin from cucumber.  Peel cumber lengthwise in long peels until you reach the inner seeded part which you can discard.  Add cucumber peels to small bowl with 1 tbl of lime juice 1 tbl water, and a little salt. Toss and set aside.  In another small bowl, add coleslaw mix, 1 tbl mayo, 1 tsp lime juice, and sriracha to taste, mix and set aside.  Warm the soft tacos, and to each taco pile on beef, slaw mix, and cucumber, squirt a wedge of lime over the top.  Yum!

The fresh ingredients--coleslaw mix, cucumber, soft tacos, and lime should be easy to find in a local grocery store.  As far as prep goes--I keep is simple with paper bowls for mixing veggies, and just one skillet to warm the meat (if you line it with aluminum foil, you can remove the meat in the foil to a plate and heat the soft tacos in the same skillet.

Korean Beef Tacos is a nice change from burgers on the grill and easy to prepare indoors if it's raining! The whole wheat tacos add healthy carbs, and of course there are lots of flavorful veggies.

Rosie said to be sure to let you know she approves of this recipe and that there's enough beef left over to top off her dry dog food!