• Step 1

  Place beef in small bowl. Add water, 1 Tbsp at a time, working in with hands until water is absorbed into beef. Sprinkle cornstarch over beef and work in with hands to coat all pieces.

• Step 2

  Add green beans to large pot of boiling, salted water; blanch 3-4 min. Drain; set aside.

• Step 3

  Drizzle 2 Tbsp oil around sides of stir-fry pan; tilt wok to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, wok is too hot.)

• Step 4

  Add beef to pan, cook, stirring, 4-5 min. Remove beef from pan. Wipe inside of pan with paper towel.

• Step 5

  Drizzle remaining oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, wok is too hot.)

• Step 6

  Add garlic and onion to pan. Cook, stirring, 1-2 min. Add pepper and mushrooms; cook, stirring, 2 min. Add blanched beans and slaw to pan. Stir and toss 2 min. Season with salt and pepper.

• Step 7

  Add beef back to pan along with spicy orange sauce. Cook, stirring, 3 min until heated through. Serve over rice. Garnish with sliced green onion.

Note: When servings & ingredients are modified, nutrition & directions may vary.