Place the sliced beef in a mixing bowl and add all the marinade ingredients. Stir until every piece of meat is evenly coated and the liquid has been absorbed. Allow the beef to marinate for about 10 minutes so the flavors can penetrate deeply.

In a separate small bowl, whisk together all the sauce ingredients until smooth. Set the mixture aside, ensuring the cornstarch is fully dissolved to avoid lumps later.

Heat a wok or large skillet over high heat until it begins to smoke lightly. Pour in 1½ tablespoons of oil, swirling to coat the surface. Add the marinated beef in a single layer and sear quickly, stirring often, until the strips turn pale and begin to brown around the edges. Remove the beef from the wok and set aside.

Wipe out any excess liquid or residue from the wok, then add the remaining ½ tablespoon of oil. Toss in the orange zest, chopped chilies, minced garlic, and ginger. Stir-fry for 20 to 30 seconds until the aroma blooms and the ingredients release their fragrance.

Return the beef to the wok and stir-fry briskly for about 1 minute to combine with the aromatics. Give the sauce a quick stir, then pour it in over the beef. Continue tossing until the sauce thickens and coats the meat evenly with a glossy, spicy-sweet glaze.

Transfer immediately to a serving plate and serve hot with steamed rice or noodles. Each bite delivers tender beef wrapped in a vibrant orange-infused sauce with a subtle heat that lingers deliciously on the palate.