Cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced flank steak with salt and pepper, then add it to the skillet. Cook for about 3-4 minutes, or until browned. Remove the steak from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.

Stir in the soy sauce, honey, and rice vinegar. Bring the mixture to a simmer, then add the sliced bell peppers and snap peas. Cook for about 2-3 minutes until the vegetables are tender-crisp.

Return the cooked steak to the skillet, tossing everything together to coat in the sauce. Add the cooked pasta, mixing well to combine. Cook for an additional 1-2 minutes to heat through.

Remove from heat and garnish with chopped green onions before serving.