Instructions: Combine the beef, 1 tablespoon of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside. Combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved. Add the chicken broth, orange juice, sugar and red pepper flakes and set aside.

Heat the oil in a large non-stick skillet over medium high heat. Add the beef and cook, stirring, 1 minute. Add the ginger and green beans and cook, stirring 2 to 3 minutes, or until the beans are crisp-tender. Stir the reserved sauce and pour it into the skillet. Bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy.

Makes 4 servings.

You can serve this over quick-cooking brown rice tossed with chopped peanuts and a small green salad on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.