Crushed red pepper flakes provide a bit of heat and teriyaki sauce adds a little sweetness to this easy stir-fry. Serve it with sliced cucumbers marinated in a little rice vinegar and a pinch of sugar.

1 pound boneless sirloin steak, all visible fat discarded
8 ounces wide lo mein noodles, rice noodles, or udon noodles
Vegetable oil spray
3 medium garlic cloves, minced
1 teaspoon minced peeled gingerroot
1/4 teaspoon crushed red pepper flakes
7 to 8 ounces small broccoli florets
1 medium red bell pepper, cut into short, thin strips
3 tablespoons water
1 1/2 tablespoons cornstarch
1/4 cup low-salt soy sauce
1/2 cup sliced green onions (green and white parts)

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.