Recipe Description: 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.
4 oz shiitake mushrooms, stemmed and thinly sliced
4 green onions, thinly sliced
8 oz cellophane noodles, cooked
Procedure
For Dry Pot Marinade and Sauce:
Mix all ingredients 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 medium-high 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.
Chef's Tip!
Garnish with sliced green onions, chopped fresh cilantro leaves, chopped kimchi and pickle chips (optional)
