Cold Beef Noodle Salad

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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)

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