Beef Sirloin Flap Dry Pot


  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.


  • 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