Ingredients

For the Beef:

• 1½ pounds beef sirloin or flat-iron steak, sliced thinly against the grain

• 2 tablespoons cornstarch

• ½ teaspoon Chinese five-spice powder

• Salt and pepper to taste

• 3 tablespoons vegetable oil

For the Orange Sauce:

• Zest and juice of 2 large oranges (about ½ cup juice)

• 4 tablespoons orange marmalade

• 3 tablespoons low-sodium soy sauce

• 2½ tablespoons oyster sauce

• 3 tablespoons brown sugar

• 3 cloves garlic, minced

• 2 teaspoons fresh ginger, grated

• 1 teaspoon rice vinegar

• 1 tablespoon sesame oil

For Assembly:

• 6-8 scallions, chopped (white and green parts separated)

• 1 red bell pepper, sliced (optional)

• Cooked rice for serving

Instructions

Preparing the Beef:

1. Pat beef dry and slice into thin strips against the grain.

2. In a bowl, toss beef with cornstarch, five-spice powder, salt, and pepper until evenly coated.

3. For extra tenderness, marinate the coated beef with orange zest and 2 tablespoons orange juice for 30 minutes.

Making the Sauce:

1. In a separate bowl, whisk together remaining orange juice, orange marmalade, soy sauce, oyster sauce, brown sugar, minced garlic, ginger, rice vinegar, and sesame oil.

2. Set aside until ready to use.

Cooking the Stir-Fry:

1. Heat oil in a large wok or skillet over high heat until smoking.

2. Add beef in a single layer and cook without stirring for 2-3 minutes until golden and crispy.

3. Stir and continue cooking for another 1-2 minutes until beef is cooked through.

4. If using bell peppers, add them now and stir-fry for 2 minutes.

5. Add white parts of scallions and cook for 30 seconds.

6. Pour in the orange sauce and bring to a rapid simmer.

7. Cook, stirring constantly, for 2-3 minutes until sauce thickens and glazes the beef.

8. Remove from heat and stir in green parts of scallions.