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.
Cook Time: 55 Minutes
Servings: 4
Ingredients: 13
Ingredients
Marinade and Sauce:
Dry Pot:
Garnish:
Preparation
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Step 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.
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Step 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.
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Step 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.
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Step 4
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
835 Calories
7.8g SAT FAT
55g PROTEIN
6.7 mg IRON
10.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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 NE 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 Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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