Beef Sirloin Flap Dry Pot
Beef Sirloin Flap Dry Pot
Directions
- For Dry Pot Marinade and Sauce: Mix Cattlemen's® Kickin' Korean BBQ Sauce and Lawry's® Cracked Black Pepper, Garlic & Herb Rub in medium bowl. Cover and refrigerate at least 15 minutes.
- Combine 1 cup marinade and beef Sirloin Flap in foodsafe plastic bag; turn to coat.
- Close bag securely and marinate in refrigerator at least 15 minutes.
- Preheat grill, griddle or plancha to 400°F.
- Remove beef from marinade, discard marinade. Pat dry with paper towel.
- Place beef on grill; cooking 4 minutes per side.
- Remove from grill; transfer to carving board.
- Tent loosely with aluminum foil. Let rest 5 minutes.
- Heat oil in wok over mediumhigh heat until hot.
- Add garlic and ginger; stir fry 1 minute, stirring frequently.
- Add bok choy, cabbage, peppers, mushrooms and onions; stir fry 2 minutes, stirring frequently.
- Add noodles; stir fry 2 minutes.
- Stir in remaining Dry Pot Sauce; toss to glaze vegetables and noodles.
- Add water if sauce is thick. Divide vegetable and noodle mixture between 4 bowls.
- Thinly slice beef against the grain. Top vegetable and noodle mixture with beef.
- Garnish with green onions, cilantro, kimchi and pickles, as desired.
Ingredients
- 1 head bok choy, roughly chopped
- 1 head cabbage, napa, roughly chopped
- 1 cup Cattlemen's® Kickin' Korean® BBQ Sauce
- 1 Dominion® Beef, Sirloin Flap, about 2 lbs
- 1/4 cup ginger, julienned
- 1/4 cup Lawry's® Cracked Black Pepper, Garlic & Herb Rub
- 2 tbsp oil, vegetable
- 8 oz pasta, cellophane noodles, cooked
- 2 Peak Fresh Produce® Garlic, Clove(s), sliced
- 4 oz Peak Fresh Produce® Mushroom(s), Shiitake, stemmed, thinly sliced
- 4 Peak Fresh Produce® Onion(s), Green, thinly sliced
- 2 Peak Fresh Produce® Pepper(s), Bell, thinly sliced
