Look, instant ramen is delicious. It’s incredibly quick, super cheap, and super good, so there’s nothing wrong with preparing it exactly how the packaging instructs you to. But! There are numerous ways to use that ramen packet that are little more elevated than how it was originally intended.

Look, instant ramen is delicious. It’s incredibly quick, super cheap, and super good, so there’s nothing wrong with preparing it exactly how the packaging instructs you to. But! There are numerous ways to prepare that ramen packet that are a little more sophisticated than the way you made it in your college dorm room. Consider this Ground Beef Ramen Skillet. It employs the same packet of quick-cooking noodles in a salty, flavorful stir fry that is still a quick supper but seems a little more well-rounded and unique. (Many thanks to the steak and vegetables!)

First and foremost, you should discard the seasoning package that came with the instant ramen. We’re utilizing the noodles but flavoring them ourselves. Don’t worry, it will still be speedy! Because this stir fry moves quickly, it’s a good idea to prepare your sauce and all of your other ingredients ahead of time so they’re ready to go when you are. To begin, mix together the sauce ingredients, which include nothing out of the norm, but you may always substitute vegetable oil for the sesame oil and forgo the hoisin sauce if desired. Then set aside that sauce.

INGREDIENTS
four tbsp olive oil
1/2 big finely sliced white onion
3 garlic cloves, minced 1 inch piece ginger, grated
1 pound lean ground beef
1 finely sliced red bell pepper
2 cups chopped broccoli florets
1 carrot, sliced into matchsticks
3 containers instant ramen noodles, discarding flavoring packets
TO MAKE THE SAUCE:
3 tablespoons light soy sauce 2 teaspoons cornstarch
a third of a cup of chicken broth
2 tsp sesame oil, roasted
1 tablespoon brown sugar, light
1 tablespoon vinegar (rice)
2 tbsp of hoisin sauce
2 tsp Sriracha sauce (or to taste)
1/4 teaspoon ground black pepper
FOR SERVING: minced green onion
toasted sesame seeds
PREPARATION
Whisk together the cornstarch, soy sauce, chicken broth, sesame oil, rice vinegar, hoisin sauce, Sriracha, and black pepper in a small bowl. Place aside.
Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. When the oil is hot, add the onion and sauté until tender, about 4-5 minutes.
Reduce the heat to medium and whisk in the ginger and garlic. 15 seconds later, press the mixture to the edge of the skillet.
Increase the heat to high and add the ground meat to the pan. Allow it remain for 30 seconds before breaking apart the meat with a wooden spoon or spatula and cooking until no longer pink.
Bring a big saucepan of water to a boil while the steak cooks. Cook the ramen noodles for 1 1/2 minutes less than the package recommended. Toss with 1 tablespoon oil after draining. Place aside.
Reduce the heat to medium-high in the skillet, then add the bell pepper, broccoli, and carrots. Cook until crisp-tender, 3-4 minutes, stirring periodically.
Stir the sauce one more time before adding it to the skillet with the ramen noodles. Cook and stir everything together with tongs for 2-4 minutes, or until the sauce has thickened and coated everything.
To serve, top with green onion and sesame seeds. Enjoy!