Combine ingredients in large mixing bowl; mix well. Reserve 2 cups for vinaigrette. Stir beef into remainder and divide into 2 large resealable plastic bags. Allow to stand in refrigerator overnight.
Combine ingredients in bowl and stir together well. Set aside.
Strain 2 cups reserved marinade into small saucepan and bring to boil over medium heat; simmer until reduced to 1 1/2 cups. Cool. Combine hoisin, mustard, hot pepper sauce and rice vinegar in blender. With blender running on high, add reduced marinade in a slow steady stream until emulsified. Set aside.
Bring salted water to rapid boil. Cook noodles according to package directions. Rinse in cold water; drain well. Set aside. Toss mesclun, cabbage, carrots and cucumber together in a large bowl; chill.
Drain and grill beef on very hot grill for 3 to 4 minutes per side until completely marked and done (145°F for medium rare). Let rest for 5 minutes. Slice very thin and set aside.
Divide noodles and mound in centers of 8 individual plates. Top each with a portion of greens and arrange sliced beef along side. Add 2 tablespoons relish and drizzle all with vinaigrette.
Note: Sriracha pepper sauce can be found in most Asian markets.
- 1/4 Cup sesame oil
- 3/4 Cup soy sauce
- 3/4 Cup hoisin sauce
- 2 Tablespoons chopped garlic
- 2 Tablespoons chopped shallots
- 2 Tablespoons chopped gingerroot
- 1/2 Cup brown sugar
- 8 beef shoulder tenders (about 3 ounces each)
California Golden Raisin Relish
- 8 Tablespoons unsalted peanuts
- 1 Cup California golden raisins
- 1/2 Tablespoon fish sauce
- 1/2 Tablespoon honey
- 1/4 Tablespoon sesame oil
- 1 Tablespoon chopped cilantro leaves
- 2 Cups reserved marinade
- 2 Tablespoons hoisin sauce
- 1 Tablespoon prepared mustard
- 1/2 Teaspoon sriacha hot pepper sauce*
- 2 Tablespoons rice wine vinegar
- 6 Quarts salted water
- 12 Ounces rice noodles
- 4 Cups mesclun
- 1 Cup shredded Napa cabbage
- 1 Cup carrots, cut into matchstick-size pieces
- 11/2 Cups diced cucumber