1 lb. boneless top sirloin steak

2 Tbsp. teriyaki sauce

7 ounces uncooked thin spaghetti

1/2 cup chopped seeded cucumber
Peanut Butter Sauce:

3 Tbsp. teriyaki sauce

2 Tbsp. creamy peanut butter

1 Tbsp. water

1/4 tsp. ground ginger

1/4 tsp. crushed red pepper

Cut steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef and 2 Tbsp. teriyaki sauce in large bowl; toss to coat. Cook pasta according to package directions; drain. Meanwhile combine sauce ingredients in large bowl, mixing well. Add pasta to sauce; toss to coat. Keep warm. Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Add to pasta. Repeat with remaining beef. Toss beef and pasta to combine; sprinkle with cucumber.