Spicy Tangerine Beef

4 tangerines or 3 medium navel oranges
3 tablespoons vegetable oil
1 boneless beef top sirloin steak (12 ounces), thinly sliced crosswise
2 tablespoons plus 1â„2 teaspoon cornstarch
1 large bunch broccoli (11â„2 pounds), cut into flowerets, stems peeled and cut into 1â„4-inch-thick slices
3 medium green onions, cut diagonally into 2-inch pieces
1 medium red pepper, thinly sliced
3 garlic cloves, minced
1 tablespoon minced, peeled fresh ginger
3 tablespoons soy sauce
1â„4 teaspoon crushed red pepper

Cut peel and white pith from 1 tangerine or orange. Over small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl; set aside. From remaining fruit, with vegetable peeler, remove eight 3-inch-long strips peel (about 3â„4 inch wide each). With knife, remove any pith from peel. Squeeze 3â„4 cup juice.
In 12-inch skillet, heat 2 tablespoons vegetable oil over high heat until hot. Add strips of peel and cook until lightly browned, about 3 minutes. Remove peel to large bowl.
Meanwhile, on waxed paper, toss beef slices with 2 tablespoons cornstarch to coat evenly. Cook half of beef until crisp and lightly browned on both sides, about 5 minutes; remove to bowl with peel. Repeat with remaining 1 tablespoon vegetable oil and beef.
Add broccoli and 2 tablespoons water to skillet. Reduce heat to medium; cover and cook 2 minutes. Increase heat to high. Remove cover and add green onions and red pepper; cook 2 minutes, stirring.Add garlic and ginger; cook 1 minute longer.
Meanwhile, in cup, stir juice, soy sauce, crushed red pepper, and the remaining 1â„2 teaspoon cornstarch until blended.
Add juice mixture and cook until sauce thickens slightly and boils, stirring. Return beef mixture to skillet. Add citrus segments with any juice in bowl; gently toss to combine.