1 lb tenderloin or ribeye (Chicken breasts as well can work)
3 cloves garlic, minced
1 tsp minced ginger
1 green onion, chopped
2 tbsp soy sauce
2 tbsp brown sugar
black pepper, to taste
1 tbsp sesame oil


Stick meat in the freezer for about an hour or two if desired to assist in making slicing easier. Cut about 1/8 inch slices against the grain.

Combine marinade ingredients and add meat. Marinate for at least 2 hours or better if overnight.

Grill or pan fry the meat in batches on medium high heat to avoid crowding, turning often while cooking. Cook until most liquid is gone and getting browned.

Serve with rice or in romaine lettuce wraps.

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