3 tbsp. soy sauce, divided
1 tbsp. brown sugar, divided
2 tbsp. water
3/4 lb. top round beef steak, cut in 2" x 1/4" x 1/4" strips
2 tbsp. seasoned rice vinegar
1 tbsp. lemon juice
1 lg. clove garlic, minced
1 tsp. sesame oil
1/4 tsp. hot red pepper flakes
4 c. shredded Chinese cabbage or iceberg lettuce
1 1/2 c. coarsely grated carrot
1 c. thinly sliced green onion
1 c. cooked linguini (2 oz. dry)
1/4 c. loosely packed fresh cilantro

Combine 1 tablespoon soy sauce, 1 tablespoon brown sugar and water; pour over beef. Marinate beef 30 minutes. Drain beef, discarding marinade. In a non stick skillet, stir fry beef over high heat until browned, about 3 minutes. Remove from pan; cool to room temperature. Mix remaining 2 tablespoons soy sauce and remaining 1/2 tablespoon of brown sugar with vinegar, lemon juice, garlic, sesame oil and red pepper. Combine beef with remaining ingredients. Pour on reserved dressing and toss. Serve immediately. Serves 4.