1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-in. thick strips. Combine 1 Tbsp. garlic, 2 tsp. ginger, sesame oil and beef in medium bowl; toss to coat. Cover and marinate in refrigerate 30 min. to 2 hr. 2. Combine broth, remaining 1 Tbsp. garlic and remaining 1 tsp. ginger in stockpot; bring to a boil. Stir in pasta and vegetables; bring to boil. Reduce heat and cook, uncovered, 4-6 min. or until pasta and vegetables are tender, stirring occasionally. 3. Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1-3 min. or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Keep warm. 4. Remove soup from heat; stir in beef and soy sauce, if desired.