Heat oil in a large pot with high sides until about 375 degrees.

Lightly coat the beef slices with cornstarch and shake off excess.

Shallow fry the coated beef in the hot oil until crispy. Remove and drain on paper towels.

Remove most of the oil from the pot and reheat.

Once hot, quickly stir fry the blanched broccoli and drained water chestnuts. Add the crispy beef and toss with the Orange Szechuan Sauce. Heat thoroughly and serve over white rice pilaf. Garnish with toasted sesame seeds and sliced scallions.

This recipe serves 4 to 5.