Season the beef with salt and pepper, to taste.
Place the seasoned beef and cornstarch in a
resealable gallon-sized bag and shake it to
coat each piece.
In a small mixing bowl, whisk together the
ginger, soy sauce, and orange juice and set it
next to the wok or skillet.
Over high heat, heat a wok or large nonstick
skillet with tall sides. When hot, add the oil
and swirl it around to coat the surface. The
oil will look like it is rippling.
Add the garlic and red pepper flakes to the
wok, and stir them around until fragrant, about
30 seconds, and take them out, reserving them
on a plate.
Add the garlic and red pepper flakes to the
wok, and stir them around until fragrant, about
30 seconds, and take them out, reserving them
on a plate.
Add the coated beef to the skillet, stirring it
around for 1-2 minutes.
With the beef still in the skillet, add the
broccoli, bell pepper, snow peas, and water
chestnuts and stir them around until tender-
crisp, about 2-4 minutes.
Add the set-aside sauce and cooked garlic and red
pepper flakes, and cook until the sauce is
slightly thickened and coating the beef and
vegetables, about for 1 minute. Remove from the
heat, and serve with optional rice as desired.
Serving
Suggestions
4 Servings
Originally Submitted
9/28/2016
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