Toss beef with soy sauce, cornstarch, crushed red
pepper and garlic in non-metal bowl. Cover and
refrigerate 20 minutes.
Heat oil in wok or large skillet over high heat.
Stir fry beef until no longer pink, 5 minutes.
Stir in broccoli, onions and water chestnuts; cook
2 minutes. Pour in broth, and bring to a boil.
Stir in peanuts, cook one minute more, and serve.