Combine sugar, vinegar, orange juice, salt, and soy sauce in a small bowl and set aside.

Toss thinly sliced beef in cornstarch coating evening.

Heat 2 Tbl. of canola oil in wok and fry beef pieces until browned, working in small batches. Remove to paper towels to drain.

Add orange zest, ginger, garlic, and chiles back into the pan and stir for a minute until fragrant, then add in the vinegar/soy mixture and bring to a boil. Stir until sauce thickens slightly then add in the beef pieces and toss to coat.

Serve over Jasmine rice with steamed broccoli.