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450g Sirloin Beef (trimmed and sliced against the grain into 1/8-inch-thick slices)
3 TBSP Reduced Salt Soy Sauce
2 TBSP Minced Garlic
2 TBSP Minced Fresh Ginger
1 TBSP Chinese Rice Wine
1 TBSP Cornstarch
3 TSP Oil
½ TSP Sugar
With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the Jaffa Oranges into a small bowl. Add soy sauce, rice wine, Cornstarch and sugar and stir to combine; set aside.
Heat 1 tsp of oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
Add the remaining 2 tsp of oil to the pan and heat until very hot. Add garlic, ginger, chilies and the reserved Jaffa orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell peppers and stir-fry for 1 minute more.
Stir the reserved Jaffa orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add the chopped spring onion and the reserved beef and toss to coat with sauce, heat through.
