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
