Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes.
1 (1 1/2-pound) tri-tip steak, trimmed
1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar, divided
1 1/2 tablespoons hoisin sauce, divided
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
2 tablespoons chopped fresh cilantro
3 1/2 tablespoons lower-sodium soy sauce
3 tablespoons canola oil
1 tablespoon fresh lime juice
1 teaspoon crushed red pepper
3/4 teaspoon grated peeled fresh ginger
1/2 cup thinly sliced green onions
3 garlic cloves, minced
2 cups (3-inch) julienne-cut baby bok choy (about 6 ounces)
1/2 cup thinly sliced shiitake mushroom caps (about 2 ounces)
1/2 cup thinly sliced radish
1/2 cup thinly sliced shallots
1/4 cup thinly sliced fresh mint
Lime wedges (optional)
Sriracha (hot chile sauce, such as Huy Fong) (optional)
How to Make It
Prepare grill to high heat.
Sprinkle steak with salt and black pepper. Combine 1 tablespoon vinegar and 1 tablespoon hoisin in a small bowl; stir with a whisk. Place steak on grill rack coated with cooking spray. Brush steak with hoisin mixture; grill 10 minutes. Turn steak. Brush with hoisin mixture; grill 10 minutes or until desired degree of doneness. Remove from heat; chill 45 minutes. Cut steak into 1/2-inch cubes.
Cook noodles according to package directions, omitting salt and fat; drain well.
Combine remaining 1 tablespoon vinegar, remaining 11/2 teaspoons hoisin, cilantro, and next 7 ingredients (through garlic) in a large bowl; stir with a whisk. Add beef, noodles, bok choy, and mushrooms; toss to combine. Chill 15 minutes; top with radish, shallots, and mint. Serve with lime wedges and Sriracha, if desired. Yield: 6 servings (serving size: about 11/2 cups).
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