wok over medium-high heat, add the ground beef. Cook, breaking it apart with a spoon, until fully browned and no pink remains (about 6–8 minutes). Drain excess fat if needed.
3. Build the Flavor Base
Stir in the ginger paste and minced garlic. Sauté for 1 minute until fragrant—don’t let the garlic burn!
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4. Simmer the Sauce
Add the beef broth, soy sauce, hoisin sauce, brown sugar, black pepper, and red pepper flakes. Stir well to combine.
Reduce heat to low and simmer gently for 10–15
