This is from Everyday Food
2 garlic cloves, minced
2 Tablespoons soy sauce
1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2 -inch thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then half the slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3-5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.