Method

Combine 1/4 cup broth, cornstarch, soy sauce, orange juice, orange zest, rice vinegar and chile-garlic sauce in a small bowl.  Using a whisk, mix to combine well.

Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Working in batches, add half the beef, and stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil and set aside with first beef. 

Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion and stir-fry for 30 seconds. Add bell pepper and broccoli, and stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes.

Push the vegetables to the sides. Stir the sauce mixture if it has separated at all, and pour it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok.  Toss to coat with sauce. Serve with a mound of cooked white rice.

Contributor: Geraldine Minne

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