Instructions: Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning occasionally.

Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.

Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes.

Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain.

Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.

This recipe yields 4 servings.

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