Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours.
Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done.
Remove steak from skillet and keep warm.
Recoat skillet with cooking spray.
Add pepper strips and onion to skillet; sauté until crisp-tender.
When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice.
Toss. Salt and pepper to taste. Serve immediately.
If desired, sprinkle with shredded reduced-fat Cheddar cheese.