| 1. | Heat the vegetable oil in a wok or large frying pan.
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| 2. | Then return beef to wok along with the orange juice mixture.
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| 3. | Heat a wok or large skillet over medium-high heat.
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| 4. | Add garlic and ginger to chili-flavored oil in wok.
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| 5. | Then push all the vegetables up one side of the wok.
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| 6. | Place a wok over high heat and add the chicken stock.
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| 7. | For the sauce, place a clean wok over high heat.
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| 8. | In the wok, heat 2 more tablespoons of olive oil.
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| 9. | Add remaining 1 tablespoon oil to wok and heat until hot.
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| 10. | Bring another cup of water to a boil in a wok.
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