Fast sticky orange beef

Cut the hanger steak into thin pieces.

In a big bowl, season the beef with kosher salt and coarse black pepper, then a light dusting of cornstarch until reasonably coated; set aside.

Make the sauce: orange zest, about half a cup of orange juice, soy, rice vinegar, sugar and chili flakes; mix to dissolve the sugar.

In a screaming-hot pan with a thin layer of oil, cook the beef in batches, spread out, until crisp around the edges; take it out.

Reheat the pan, add a touch more oil and sliced red pepper or other vegetables; cook a couple of minutes to soften.

Add a bit more oil, minced garlic and ginger; cook about 30 seconds until fragrant.

Add the sauce and cook a minute or so until it thickens from the sugar.

Return the beef and toss to coat; add a handful of green onion, kill the heat, mix and top with more green onion.