1

Toss steak with soy sauce. Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. ( While beef is cooking, prepare sauce.) Transfer beef to clean bowl.

2

Add 1 more Tablespoon of oil to pan and return to high heat until shimmering. Add broccoli and water to pan, cover, and cook until bright green and slightly tender, about 2 minutes. Remove lid, add bell pepper and water chestnuts, and continue to cook until vegetables are tender, about 3 minutes.

3

Clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked beef. Whisk sauce to recombine, add to pan and bring to a simmer. Cook sauce until thickened, 1 to 2 minutes. Serve immediately over hot cooked rice.