PREPARATION:

1. Cut steak into 1-inch pieces. Combine 1 tablespoon soy sauce, rice wine and sugar in resealable food storage bag; add beef. Seal bag; turn to coat. Marinate in refrigerator 30 minutes or overnight, turning occasionally.
2. Combine remaining 1 tablespoon soy sauce, peanut butter, water, rice wine vinegar, red pepper flakes and ginger in large bowl.
3. Cook pasta according to package directions, omitting salt. Drain and rinse well under hot water. Add pasta to peanut butter mixture; toss to coat evenly.
4. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Drain beef; discard marinade. Add half of beef and bell pepper to skillet. Cook 2 to 3 minutes. Remove to noodle mixture. Repeat with remaining beef and bell pepper. Cook 2 minutes or until desired doneness. Add to noodle mixture; toss to coat evenly. Sprinkle with cucumber and green onions.