For dressing:Stir together water and sugar in a large saucepan. Bring to a boil over high heat, and cook to soft ball stage, about 20 minutes. (When a drop of syrup is put into cold water it forms a small ball.) Remove from heat and cool. Combine the red pepper, garlic, hot pepper sauce, salt and pepper in the bowl of a food processor. Blend until the red peppers are pureed. You will still be able to see the seeds. Add the puree and lemon juice to the cooled syrup and stir well.For flank steak:Preheat oven to 450 degrees (230 Celsius). Place flank steak on baking sheet. Spread with oyster sauce and sprinkle with pepper. Bake for 20 minutes or until medium rare. Rest 10 minutes. Slice thinly against the grain. (Alternatively, barbecue on medium-high 5-7 minutes per side.)In a large bowl, toss cooled pasta with garlic and oil. Add red pepper, cucumber, green onion, cilantro, mint and sliced flank steak. Toss with enough dressing to coat and chill 30 minutes before serving.
Serve in Chinese takeout boxes with colorful chopsticks.