Line a baking sheet with 2 to 3 layers of paper towels, set aside.

Cut beef along grain into thin strips. Pour cornstarch into a Ziploc bag, add beef strips, toss to coat. Place in the freezer until ready to use.

Slice oranges in half. Gently peel the oranges reserving the peels. Thinly slice peel lengthwise; set aside. Juice the oranges, discard segments.

In a saucepan, bring the orange juice, chili sauce, and soy sauce to a simmer over low heat.

In a heavy bottom Dutch oven, heat the peanut oil over medium-high heat until it reaches 350 degrees. Working in 3 batches, add 1/3 of the beef and fry stirring occasionally to keep the beef from sticking together, until golden brown, about 1 1/2 minutes. Using a spider, transfer the meat to the lined baking sheet. Return heat to 350 degrees and repeat twice more with remaining beef. After frying, reserve 2 tablespoons frying oil.

Heat the reserved oil in a 12-inch skillet over medium-high heat. Add orange peel and jalapeno; cook stirring occasionally until the orange peel is golden brown, about 1 1/2 to 2 minutes. Add garlic and ginger, cook stirring frequently until the garlic begins to brown, about 45 seconds.

Add the sauce and beef to the skillet, toss to coat. Transfer to a platter, garnish with scallions and red pepper flakes to taste, and serve immediately with sticky rice.