Beef Sirloin Flap Dry Pot

• 55 min
• 4 SERVINGS
• 840 Cal
• 55 g Protein

Ingredients:

• 1 beef Top Sirloin Steak (about 1 pound)

• 1 cup Korean barbecue sauce
• 2 tablespoons black pepper, garlic and herb rub

• 2 tablespoons vegetable oil
• 2 garlic cloves, sliced
• 1/4 cup julienned fresh ginger
• 2 cups chopped bok choy
• 4 cups chopped napa cabbage
• 1 bell pepper, thinly sliced
• 8 ounces shiitake mushrooms, stemmed and thinly sliced
• 4 green onions, thinly sliced
• 8 ounces cooked cellophane noodles

• Sliced green onions, chopped fresh cilantro leaves, chopped kimchi and pickle chips (optional)

Cooking:

1. Combine all Marinade and Sauce ingredients in medium bowl, mix well. Cover and refrigerate 15 minutes. Combine 1/2 cup marinade and beef Sirloin Steak in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at 15 minutes to 2 hours.

2. Remove beef  from marinade, discard marinade. Pat dry with paper towel. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
   

3. Heat oil in wok over medium-high heat until hot. Add garlic and ginger; stir-fry 1 minute, stirring often. Add bok choy, cabbage, pepper, mushrooms and onions; stir-fry 2 minutes until crisp-tender. Add noodles; stir-fry 2 minutes. Stir in remaining Sauce; toss to glaze vegetables mixture. Add 1 to 2 tablespoons of water if sauce is thick.
4. Divide vegetable mixture between 4 bowls. Thinly slice steak against the grain. Top vegetable mixture with steak. Garnish with onions, cilantro, kimchi and pickles, as desired.