1/2 tsp cornstarch
1/3 C. + 2 Tbsp water
2 Tbsp soy sauce
2 Tbsp apple juice
1 Tbsp ketchup
1 tsp packed brown sugar
1 tsp rice vinegar
1/2 tsp ground ginger
2-3 drops hot chili oil
1/4 tsp black pepper
1-10 oz. beef round steak, thinly sliced and cut into 2" strips
2 tsp peanut oil
1 large onion, coarsely chopped
2 C. broccoli florets
1 - 8 oz. can sliced water chestnuts, drained
1 large sweet red pepper, chopped
3 C. hot cooked rice
In a small bowl, stir together the cornstarch and 1/3 c. water until smooth. Add the soy sauce, apple juice, ketchup, brown sugar, vinegar, ginger, and chili oil. Mix well.
Sprinkle the black pepper evenly over the beef. Coat a large nonstick skillet with nonstick spray. Place over medium heat and cook the beef, stirring, for 4 - 5 minutes, or until browned. Transfer the beef and pan juices to a bowl.
In the same pan, combine the peanut oil, onions, broccoli, and the remaining 2 Tbsp water. Cook over medium heat, stirring frequently, for 5 - 6 minutes, or until crisp-tender.
Stir in the water chestnuts, soy sauce mixture, and beef and pan juices. Cook over medium heat for 2 to 3 minutes.
Stir in the red peppers and cook for 2 minutes, or until the beef is cooked through. Serve with the rice.