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.

Exchanges Per Serving: 2 Starch, 3 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 408; Calories from Fat 25%; Total Fat 11g; Saturated Fat 3g; Protein 32g; Carbohydrates 44g; Cholesterol 137mg; Sodium 386mg; Dietary Fiber 2g.