Place the strips in a bowl (or a strainer), add the cornstarch and mix this around to coat. Set aside.

Grate the orange skin onto a small plate. Cut the orange in half and juice the liquid into a glass measuring cup. Add "half" of the peel to the cup.

Begin cooking the rice (20 minutes). Prepare the rest of the ingredients. Put the sauce ingredients into a cup with the OJ and mix.

Add oil to a heated wok (or fry pan) over medium-high heat. Sauté the vegetables (bell pepper / broccoli first) until they’re soft. Transfer to a small bowl and set aside.

Add a dash of oil to the pan, along with the garlic and ginger. Next add the cup of sauce ingredients. Heat for 3 minutes. Transfer back to the cup and set aside.

Add more oil to the pan and stir fry the beef until it is lightly browned. For large amounts, stir fry the beef in batches.

Pour the sauce (and stir-fried vegetables) back into the pan with the beef and heat this through while stirring.

You can cook down the sauce further to thicken it or leave it slightly thinner as customary. Add green onions and some peel zest.

Serve over a bed of rice. Top with sesame seeds and Sriracha sauce for added flavor and/or heat.