1. Mix orange juice, soy sauce, rice wine, cornstarch, honey and water in a small bowl, and set aside. This is your sauce.
2. Heat 2 tsp of oil in a wok until smoking point, add beef and stir fry for 1 minute or until only the outsides are no longer pink. Remove and set it aside on a plate lined with kitchen paper,
3. Add the remaining 1 tsp of oil to the same wok. Add garlic, ginger, red chillies, and orange peel and stir fry quickly until fragrant (around 20-30 seconds).
4. Add capsicums and stir fry for 1 minute until slightly soft.
5. Pour the orange sauce mixture in and bring it to a boil, it should thicken slightly.
6. Add spring onion and beef, toss and mix well.
7. Lastly, garnish with some fresh coriander.
Recipe by Chef Autumn
