Tasty Spicy Beef Or Chicken Recipe

Prepare protein

Trim excess fat from the beef or chicken. If using beef, slice across the grain into 1/4-inch strips. If using chicken thighs, pat dry and cut into 1/2-inch strips. Season lightly with 1 tsp kosher salt and 1 tsp black pepper and set aside while you make the marinade (5 minutes).

In a medium bowl, combine 3 tbs gochujang (or sambal oelek), 1 tbs hot chili oil, 2 tbs soy sauce, 1 tbs mirin (or dry sherry), 1 tsp rice vinegar, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp crushed red pepper flakes, 1 tsp smoked paprika, and 1 tsp ground cumin. Whisk thoroughly until smooth. Taste one small drop (try on a fingertip) to confirm spiciness — this recipe is intended to be hot and cannot be reduced.

Place the seasoned protein in a shallow dish or resealable bag. Pour about two-thirds of the marinade over the meat, reserving the remainder for basting and finishing. Massage the marinade into the meat to coat evenly. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes if pressed for time; up to 2 hours for deeper flavor).

About 15 minutes before cooking, remove the marinated protein from the refrigerator to take the chill off. Slice the onion and red bell pepper thinly, and slice scallions on the bias.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs vegetable oil and swirl to coat. Add the sliced onion and bell pepper and sauté for 3–4 minutes until they begin to soften and develop light color. Push vegetables to the side of the pan.

Increase heat to high. Add the marinated protein in a single layer (work in batches if needed to avoid crowding). Reserve the leftover marinade for basting. Sear the protein undisturbed for 1–2 minutes until a good crust forms, then stir or flip and cook another 1–2 minutes until cooked through (beef: medium-rare to medium depending on thickness; chicken: internal temp 165°F / 74°C). Total cooking time per batch ~3–5 minutes.

When the protein is nearly cooked, pour the reserved marinade into the pan and stir quickly to coat and slightly thicken; cook 30–45 seconds to eliminate raw marinade flavor. Toss the cooked protein with the sautéed vegetables and continue to cook together 30 seconds to 1 minute so flavors meld.

Turn off the heat and stir in 1 tsp sesame oil for aroma. Add sliced scallions and toss to combine.

Transfer the spicy beef or chicken and vegetables to a serving platter. Sprinkle toasted sesame seeds and chopped cilantro (if using) over the top. Serve immediately with lime wedges to squeeze over just before eating for brightness.

If serving with rice or tortillas, portion the rice/tortillas and top with the spicy protein and vegetables. Because the dish is intentionally spicy, warn eaters and offer extra lime wedges or a dollop of plain yogurt on the side (yogurt will cool the heat).