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.Set a big skillet (or wok, if you have one) over high heat and sauté some ginger and garlic. The beef is combined with the garlic and ginger, and because you’re using ground beef, this process is rapid.

You’ll boil the ramen noodles while browning the beef, but cook them for a minute and a half less than the package directions. That may mean you’re just boiling them for a minute or minute and a half, but they’ll cook faster on the skillet, so don’t overcook them.

There’s also bell pepper, carrots, and broccoli, and once things are crisp-tender, mix in the sauce and noodles to let everything come together. It’s a quick supper, but it goes above and beyond the package recommendations for ramen. This spicy, veggie and beef-studded noodle meal will be ready in thirty minutes or less.