Dry Pot dishes takes the best parts of Hot Pot – the authentic eating and communal dining experience – but leave behind the need for specialized equipment. The East Asian spicy hot pot sauce, made with Cattlemen’s® Kickin’ Korean BBQ Sauce and Lawry’s® Cracked Black Pepper, Garlic & Herb Rub, makes this pot hot. Loaded with vegetables and crowned with thinly sliced Beef Sirloin Flap Steak, this Dry Pot is sure to make your diners’ mouths, and maybe their eyes, water.
1 beef Sirloin Bavette/Sirloin Flap (about 2 pounds)
Dry Pot Marinade and Sauce:
2 cups Cattlemen's® Kickin' Korean BBQ Sauce
1/4 cup Lawry's® Cracked Black Pepper, Garlic & Herb Rub
2 tablespoons vegetable oil
2 garlic cloves, sliced
1/4 cup julienned fresh ginger
1 head bok choy, roughly chopped
1 head Napa cabbage, roughly chopped
2 bell peppers, thinly sliced
4 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)
Nutrition information per serving: 835 calories; 28.9 g fat (7.8 g saturated fat; 10.8 g monounsaturated fat; 0.4 g trans. fat; 4.8 g polyunsaturated fat); 158 mg cholesterol; 3016 mg sodium; 1434 mg potassium; 88.5 g carbohydrate; 5.3 g fiber; 55 g protein; 16.2 mg niacin; 1.8 mg vitamin B6; 2.9 mcg vitamin B12; 6.7 mg iron;60.9 mcg selenium; 10.1 mg zinc; 261.5 mg choline; 0.4 g trans.fat; 4.8 g polyunsaturated fat.