Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        capellini or other thin spaghetti
   3      tablespoons   white-wine vinegar
   1 1/2  tablespoons   soy sauce
   2      cloves        garlic -- minced
   4      teaspoons     sugar
     1/4  teaspoon      dried hot red pepper flakes
     1/4  teaspoon      salt
     1/8  teaspoon      anchovy paste
     1/4  cup           packed fresh mint leaves -- shredded
   2                    boneless shell steaks, 3/4" thick)
     3/4  cup           fresh bean sprouts -- rinsed and drained
     1/2                red bell pepper -- julienne

Preparation:

In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices. Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.