Sliced Beef & Onions Spicy Pork Recipe

Slice and mince

If not pre-sliced, thinly slice the beef and pork against the grain into bite-sized strips about 1/8–1/4 inch thick. Peel and cut the yellow onion into 1/4-inch half-moons. Slice green onions into 1-inch pieces keeping whites and greens separate. Mince the garlic and finely grate the ginger. Thinly slice the red chili (remove seeds for less heat).

Combine marinade

In a medium bowl whisk together soy sauce, mirin, gochujang, gochugaru, sesame oil, brown sugar (or honey), rice vinegar, cornstarch and 3 tablespoons water until smooth and no lumps of cornstarch remain.

Marinate meats

Place the sliced beef and pork in a shallow dish or zip-top bag. Pour two-thirds of the sauce over the meats, reserving the remaining third for finishing. Toss or massage to coat thoroughly. Cover and refrigerate for 15–30 minutes (up to 2 hours).

Heat a large skillet or cast-iron pan over high heat until very hot, then add 1 tablespoon neutral oil and swirl.

Add the marinated pork in a single layer (do not overcrowd; cook in batches if needed). Sear 1–2 minutes per side until browned and just cooked through. Remove pork to a plate.

Add remaining 1 tablespoon oil to the hot pan. Add the marinated beef in a single layer and sear 1–2 minutes, tossing once, until browned but still tender. Remove beef to the plate with pork.

Reduce heat to medium-high and add the sliced yellow onion to the pan. Sauté 2–3 minutes until the onion begins to soften and edges caramelize. Add minced garlic, grated ginger, and the white parts of the green onions and sliced red chili; cook 30–45 seconds until fragrant (avoid burning garlic).

Return the cooked pork and beef to the pan, pour the reserved marinade over everything, and stir to combine. Cook 1–2 minutes so sauce thickens and coats the meat and onions. If sauce becomes too thick, add 1–2 tablespoons water to loosen.

Taste and adjust seasoning: add up to 1/4 teaspoon salt or more soy sauce if needed, and freshly ground black pepper.

Turn off the heat and drizzle with a small extra dash (1/4 tsp) of sesame oil if desired. Sprinkle toasted sesame seeds and the green parts of the scallions over the top.

Serve immediately over steamed rice, noodles, or lettuce leaves for wrapping. Provide extra gochujang or chili flakes at the table for added heat.