In a non-metal bowl, combine the meat, cornstarch, crushed red pepper, and garlic. Refrigerate for 20 minutes with a cover.

In a big skillet or wok, heat the oil over high heat. Cook beef in a stir-fry for 5 minutes or until no longer pink. Cook for two minutes after adding the broccoli, onions, and water chestnuts. Bring to a boil after adding the broth. One minute later, add the peanuts and serve.