Combine broth, soy sauce, sugar, sesame oil, and cornstarch in a small bowl. Set aside.
Cook beef in a large skillet until no pink remains. Drain any fat and place beef in a small bowl to keep warm.
Heat 1 tablespoon oil in the pan. Add ginger and garlic and cook until fragrant, 1-2 minutes. Add onion, carrot and celery and cook 3-4 minutes or until it begins to soften.
Add peppers and cook 2-3 minutes more. Add beef, water chestnuts, and sauce back into the pan. Stir to combine.
Allow sauce to come to a simmer and thicken. Serve over rice.