Placing the beef in the freezer for 20 minutes before slicing makes it easier to cut the meat into thin strips.
1. Slice the beef into thin strips; set aside. Whisk the broth, orange juice, soy sauce, garlic, ginger and cornstarch in a large bowl. Add the beef and toss to coat; refrigerate 20 minutes.
2. Heat the oil in large skillet over high heat. Add the onion, pepper and broccoli and a splash of the marinade from the beef and saute, stirring often, until the vegetables are just tender, 3 to 4 minutes.
3. Using tongs or a slotted spoon, add the beef to the skillet along with the snow peas and cook 1 minute. Pour in the remaining marinade and saute, stirring occasionally, until the beef is cooked through and the sauce thickens and coats the beef and vegetables, 2 to 3 more minutes. Serve over rice.