Directions

1. 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.
2. Combine 1 cup marinade and beef Sirloin Flap in food­safe plastic bag; turn to coat.
3. Close bag securely and marinate in refrigerator at least 15 minutes.
4. Preheat grill, griddle or plancha to 400°F.
5. Remove beef from marinade, discard marinade. Pat dry with paper towel.
6. Place beef on grill; cooking 4 minutes per side.
7. Remove from grill; transfer to carving board.
8. Tent loosely with aluminum foil. Let rest 5 minutes.
9. Heat oil in wok over medium­high heat until hot.
10. Add garlic and ginger; stir fry 1 minute, stirring frequently.
11. Add bok choy, cabbage, peppers, mushrooms and onions; stir fry 2 minutes, stirring frequently.
12. Add noodles; stir fry 2 minutes.
13. Stir in remaining Dry Pot Sauce; toss to glaze vegetables and noodles.
14. Add water if sauce is thick. Divide vegetable and noodle mixture between 4 bowls.
15. Thinly slice beef against the grain. Top vegetable and noodle mixture with beef.
16. Garnish with green onions, cilantro, kimchi and pickles, as desired.