Instructions: Cut steak crosswise into 1/8-inch strips; cut strips into 1 1/2-inch pieces. Toss steak with garlic, ginger and 1/2 teaspoon red pepper flakes.

Heat oil in large nonstick skillet over medium-high heat. Add half of steak to skillet; cook and stir 3 minutes or until meat is barely pink in center. Remove from skillet; set aside. Repeat with remaining steak.

Add vegetable broth, water, soy sauce and remaining 1/4 teaspoon red pepper flakes to skillet; bring to a boil over high heat. Add vegetables; return to a boil. Reduce heat to low; simmer, covered, 3 minutes or until vegetables are crisp-tender.

Uncover; stir in pasta. Return to a boil over high heat. Reduce heat to medium; simmer, uncovered, 2 minutes, separating pasta with two forks.

Return steak and any accumulated juices to skillet; simmer 1 minute or until pasta is tender and steak is hot. Sprinkle with cilantro, if desired.

This recipe yields 4 servings.

Comments: Serve this spicy Asian one-dish meal with a chilled cucumber salad and fresh pineapple spears. Partially freezing the steak makes it easier to cut into strips.

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