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Ina small bowl, combine broth, soy sauce, ginger, garlic, and orange peel. Mix well; set aside. In a wok or large nonstick skillet, heat oil over high heat. Add beef and stir fry just until no longer pink, about 3 minutes. Using a slotted spoon; place beef on a plate. Add bell pepper, carrot, celery, green onion and mushrooms to wok. Stir in broth mixture. Stir fry until vegetables are crisp tender, about 4 minutes. Stir in bean sprouts and beef; stir fry for 2 minutes. Place on serving plates; serve over rice or Chinese noodles.
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