Cold Beef Noodle Salad

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)