Ingredients :

• Ground beef — Get 80/20 if you can — the fat is what helps it brown and carries the flavors. With 90/10 or leaner, you end up with meat that steams instead of searing. If you only have lean meat on hand, a tablespoon of avocado oil in the pan at the start of cooking will fix it easily.
• Toasted sesame oil — Don’t confuse it with non-toasted white sesame oil. The one that matters here is dark amber, with an immediately recognizable smell of roasted nuts. It’s not for cooking — you add it at the end, otherwise its aroma disappears with the heat. Look for Kadoya or Lee Kum Kee brands in the Asian aisle or the specialty oil section.
• Fresh ginger — Powdered ginger doesn’t do the same job here. Fresh brings a bright, almost floral spice that leaves a gentle warmth after cooking. Grate it finely with a microplane — you get a paste directly rather than filaments that stay in the meat.
• Soy sauce — Use low-sodium soy sauce. The classic version can make the dish too salty as it reduces in the hot pan. Kikkoman light is what I use. If you only have regular, start with a bit less than the indicated amount and taste before adding more.