Heat your large pan or kawali over medium heat (katamtamang init, 176°C/350°F). Once the pan feels hot when you hold your hand above it, add the cooking oil (mantika) and swirl to coat the bottom of the pan.

Add your minced garlic (dinurog na bawang) and ginger (luya) to the hot oil. Gently stir them around the pan until you smell their aroma (hanggang lumabas ang mabangong samyo), about 30-45 seconds. Be careful not to let them burn (huwag hayaang masunog) as this will make your dish bitter.

Once the meat has browned, you can drain off excess fat if desired (pwedeng alisin ang sobrang mantika). Keep about 1 tablespoon of fat in the pan for flavor. Return the pan to medium-low heat (mahina-katamtamang init, 160°C/320°F).

Pour your prepared sauce over the browned meat. Stir well to coat all the meat evenly (haluin ng mabuti para pantay na mabalutan ng sarsa ang karne). Let it simmer, stirring occasionally, until the sauce thickens and becomes glossy (hanggang lumapot at kuminang ang sarsa), about 3-5 minutes.

Taste your dish and adjust the seasoning if needed (timplahan kung kinakailangan). You can add more soy sauce for saltiness, brown sugar for sweetness, or red pepper flakes for heat.

For the best experience, set the table with optional garnishes like fresh lettuce leaves (sariwang dahon ng letsugas) for wrapping, additional sliced green onions, and extra sesame seeds. You can also serve with kimchi on the side if available.

If you plan to save leftovers, let the dish cool completely (hayaang lumamig nang husto) before transferring to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, add a splash of water (kaunting tubig) to maintain moisture, and heat either in the microwave for 1-2 minutes or in a pan over medium heat until thoroughly warm.