Vegetable oil cooking spray
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 lb top round, thinly sliced and cut into 12 strips (6"x2-1/2" each)
8 scallions, cut into 3-inch-long pieces
1 1/2 cups shredded carrots
1 cup instant brown rice
1 lb broccolini
Salt and freshly ground black pepper
1 cup low-sodium chicken broth
Heat campfire (or grill).
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.
Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each.
Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper.
Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet.
Crimp third side of packets to seal. Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open; serve.