One-Skillet Beef and Broccoli Ramen

Prepare the fresh ingredients: Wash 1 medium head of fresh broccoli and cut it into small, bite-sized florets (you will need about 2 cups of florets). Peel and grate 1 tbsp of fresh ginger. Peel and finely mince 2 cloves of garlic. Wash and thinly slice 2 stalks of green onions, separating the white and green parts.

In a small bowl, whisk together 3 tbsp of low-sodium soy sauce, 1 tbsp of dark brown sugar, and 1 tsp of toasted sesame oil until the sugar is dissolved.

Bring 1 1/2 cups of water to a boil in a large skillet over medium-high heat. Add the 2 packages of instant ramen noodles (discarding the seasoning packets) and the 2 cups of broccoli florets. Cover the skillet and cook for 3 minutes, flipping the noodles halfway through, until they are pliable and the broccoli is bright green and crisp-tender.

Uncover the skillet. Most of the water should be absorbed; if more than 2 tablespoons of water remain, carefully drain the excess, leaving a tiny splash of starchy water in the pan.

Push the noodles and broccoli to one side of the skillet. Add 1 tbsp of vegetable oil to the empty side of the pan. Add the 1 tbsp of grated ginger, 2 minced garlic cloves, and the white parts of the sliced green onions. Sauté in the oil for 30 seconds until highly fragrant, being careful not to let the garlic burn.

Add the 1 lb of leftover cooked ground beef and vegetable mixture (from Day 1) directly into the skillet. Stir all the ingredients together to distribute the beef, noodles, and broccoli evenly.

Pour the soy-sesame sauce mixture over the top. Cook, tossing constantly, for 2 to 3 minutes until the sauce bubbles, thickens slightly to glaze the noodles, and the beef is heated completely through.

Remove the skillet from the heat. Garnish with the remaining green parts of the sliced green onions and serve immediately.