In a deep and wide pan, combine peppers, cabbage, cauliflower, onion and water. Cook on medium-high until the veggies are tender.
Use a mallet to beat the meat until about 1/2 inch thick. Cut into quarters.
Place meat in a large skillet and cook, turning frequently, until browned on all sides.
Drizzle olive oil in to the skillet, and stir in the orange, rind, and scallion. Cook over medium heat 2-3 minutes.
Combine vegetables and meat mixture in large skillet and toss until well mixed.
Stir in teriyaki and oyster sauce. Continue cooking, stirring constantly for an additional minute.