• 1 1/4 pounds flank steak , thinly sliced against the grain
• 2 tsp. cornstarch
• 2 tsp. soy sauce
• Sea salt and freshly ground pepper
• 1 Tbsp. sesame seeds
• 1 large orange
• 1/3 cup julienned orange peel (from about 1 large orange, preferably organic)
• 1/2 cup fresh orange juice (from about 1 large orange)
• 1 Tbsp. red wine vinegar
• 1 Tbsp. dry sherry
• 1 tsp. chili paste
• 1 Tbsp. Chinese oyster sauce
• 1 Tbsp. peanut oil
• 1 Tbsp. sesame oil
• 1 Tbsp. minced fresh ginger
• 1 clove garlic , minced
• 1 bunch scallions (white and light green parts only), sliced
• Cooked rice , for serving
• Steamed bok choy , for serving

Place steak strips in a mixing bowl and sprinkle with cornstarch; toss well to coat. Add soy sauce and season with salt and pepper; mix thoroughly. Let marinate at room temperature for 15 minutes.

Toast sesame seeds in a small pan over medium heat until lightly browned, shaking pan frequently to prevent burning, 3 to 4 minutes. Cool on a plate.

Remove peel and pith from orange. Cut between membranes and separate segments; halve segments.

Combine orange peel, orange juice, vinegar, sherry, chili paste, and oyster sauce in a bowl; mix well.

Heat peanut and sesame oils in a large skillet or wok over medium-high heat. Add beef; stir-fry until lightly browned but pink in the center, 2 to 3 minutes.

Add ginger, garlic, and scallions, and stir-fry for 20 seconds. Add contents of bowl to pan; cook over high heat, stirring, until sauce boils and thickens slightly, about 3 minutes. Stir in orange segments to heat through.

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