Cut the steak into very thin strips about 1 1/2 inches long.
Cook the noodles using the package directions, omitting the salt and oil.
Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the steak, garlic, gingerroot, and red pepper flakes for about 3 minutes, or until the steak is barely pink in the center, stirring constantly. Transfer to a bowl. Set aside.
Reduce the heat to medium. In the same skillet, stir together the broccoli, bell pepper, and water. Cook, covered, for 2 minutes.
Put the cornstarch in a cup. Add the soy sauce, stirring to dissolve. Pour into the broccoli mixture. Cook for 1 to 2 minutes, or until the sauce thickens and the vegetables are tender-crisp, stirring constantly. Stir in the steak mixture. Cook for 1 minute, stirring constantly. (Don't overcook, or the beef may become tough.) Stir in the green onions. To serve, spoon the noodles onto plates. Top with the steak mixture.
Nutrition Information: Calories: 401; Fat: 5 grams; Cholesterol: 46 mg; Sodium: 464 mg; Carbs: 56 grams; Protein: 32 grams
