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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes. Ingredients:
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) |
Directions:
1. Prepare grill to high heat.
2. 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.
3. Cook noodles according to package directions, omitting salt and fat; drain well.
4. 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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