Regular Spicy Beef Plate Recipe

Prepare and marinate the beef

Slice the flank steak thinly against the grain into 1/2-inch strips. In a medium bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 3 tsp minced garlic, 1 tsp grated ginger, 1 tbs brown sugar, 1 tbs gochujang (or sambal), 1 tsp crushed red pepper flakes and 1 tsp ground black pepper. Stir until sugar dissolves. Add the sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (don't exceed 4 hours for texture).

Prep vegetables

While the beef marinates, thinly slice the yellow onion and green bell pepper. Slice scallions on the diagonal and roughly chop cilantro if using. Measure out 2 tsp vegetable oil and toast 1 tsp sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant; set seeds aside.

Cook vegetables

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tsp vegetable oil, then add sliced onion and bell pepper. Sear and stir for 3–4 minutes until softened with some charred edges but still slightly crisp. Transfer vegetables to a plate and keep warm.

Sear the marinated beef

Increase heat to high. Wipe the pan if it has too much moisture, then add a light drizzle of oil if needed. Add the marinated beef in a single layer (work in batches if necessary to avoid steaming). Sear for 1–2 minutes per side until browned and just cooked through. Avoid overcooking; beef should remain tender.

Combine beef and vegetables

Return the cooked vegetables to the pan with the beef. Stir to combine and heat through for 30–60 seconds.

Finish sauce and thicken

In a small bowl, whisk 1 tsp cornstarch into 1 tbs beef broth or water until smooth. Pour into the pan with the beef and vegetables and stir over high heat for 30–60 seconds until sauce thickens slightly and glazes the meat. Taste and adjust heat by adding more crushed red pepper or a squeeze of lime if desired.

Plate and garnish

Divide steamed jasmine rice among plates (approximately 4 oz rice per serving). Spoon the spicy beef and vegetables over or beside the rice. Sprinkle with toasted sesame seeds, sliced scallions, and cilantro if using. Serve with lime wedges and pickled radish or kimchi on the side.