Prep Time: 20 minutes mins
Cook Time: 10 minutes mins
Total Time: 30 minutes mins
1. Always use a well-seasoned cast iron pan that you’ve been using for a while. Once the patina develops over time (after the surface of the pan turns dark brown), the pan will become a true nonstick pan. If you’re using a new pan, you need to use more oil to fry the beef, because the coating is quite starchy and might stick to the bottom of the pan.