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Recipe: beef sirloin flap dry pot

beef sirloin flap dry pot recipe image
Beef sirloin flap dry pot serving suggestion

beef sirloin flap dry pot

Beef Top Sirloin Steak is grilled then laid on top of stir-fried vegetables and noodles. Enjoy this Korean-style recipe with lots of color and flavor.

Ingredients

  • 1 beef Top Sirloin Steak (about 1 pound)
  • MARINADE AND SAUCE
  • 1 cup Korean barbecue sauce
  • 2 tablespoons black pepper, garlic and herb rub
  • DRY POT
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, sliced
  • 1/4 cup julienned fresh ginger
  • 2 cups chopped bok choy
  • 4 cups chopped napa cabbage
  • 1 bell pepper, thinly sliced
  • 8 ounces shiitake mushrooms, stemmed and thinly sliced
  • 4 green onions, thinly sliced
  • 8 ounces cooked cellophane noodles
  • GARNISH
  • sliced green onions, chopped fresh cilantro leaves, chopped kimchi and pickle chips (optional)

Directions

  1. Combine all Marinade and Sauce ingredients in medium bowl, mix well. Cover and refrigerate 15 minutes. Combine 1/2 cup marinade and beef Sirloin Steak in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at 15 minutes to 2 hours.
  2. Remove beef from marinade, discard marinade. Pat dry with paper towel. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
  3. Heat oil in wok over medium-high heat until hot. Add garlic and ginger; stir-fry 1 minute, stirring often. Add bok choy, cabbage, pepper, mushrooms and onions; stir-fry 2 minutes until crisp-tender. Add noodles; stir-fry 2 minutes. Stir in remaining Sauce; toss to glaze vegetables mixture. Add 1 to 2 tablespoons of water if sauce is thick.
    Divide vegetable mixture between 4 bowls. Thinly slice steak against the grain. Top vegetable mixture with steak. Garnish with onions, cilantro, kimchi and pickles, as desired.

NUTRITION INFORMATION
Nutrition information per serving: 835 Calories; 260.1 Calories from fat; 28.9g Total Fat (7.8 g Saturated Fat; 0.4 g Trans Fat; 4.8 g Polyunsaturated Fat; 10.8 g Monounsaturated Fat;) 158 mg Cholesterol; 3016 mg Sodium; 88.5 g Total Carbohydrate; 5.3 g Dietary Fiber; 55 g Protein; 6.7 mg Iron; 1434 mg Potassium; 16.2 mg Niacin; 1.8 mg Vitamin B6; 2.9 mcg Vitamin B12; 10.1 mg Zinc; 60.9 mcg Selenium; 261.5 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Steaks |  Korean