Cooking in the truck doesn’t have to be difficult, especially if you do the bigger jobs at home. Noodles don’t always freeze well, but you can make a great stir fry at home, freeze it to take with you in the truck, and then cook up some ramen noodles to complete the dish.
- 4 packages instant ramen, (Save these to cook in the truck)
- 2 tbsp. vegetable oil
- 1 lb. sirloin steak, sliced against the grain
- 2 tbsp. cornstarch
- 1 tbsp. sesame oil
- 3 garlic cloves, minced
- 1 tsp. minced ginger
- 1/2 c. soy sauce
- 1/4 c. lightly packed brown sugar
- 1 c. chicken (or beef) broth
- pinch red pepper flakes
- 1 large head broccoli, cut into florets
- 1 carrot, peeled and cut into matchsticks
- 3 green onions, thinly sliced
- In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
- Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender about 5 minutes.
- Return beef to skillet and stir until completely coated in sauce.
- Cool, package in freezer bags and freeze to take with you in the truck.
- Cook ramen noodles according to package instructions. Drain and set aside. Warm-up your stir fry and mix it all together for a quick simple dinner on the road.