Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes.

Recipe by Cooking Light July 2011


Credit: Lee Harrelson; Styling: Laura Zapalowski

Recipe Summary test

16 mins
1 hr 36 mins


Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

402 calories; fat 14.8g; saturated fat 2.5g; mono fat 7.3g; poly fat 2.4g; protein 31.7g; carbohydrates 33.7g; fiber 3.2g; cholesterol 49mg; iron 3.9mg; sodium 515mg; calcium 89mg.