Slice the beef into 2 to 3-inch pieces, each about a 1/2 inch thick. Place the beef between layers of plastic wrap and whack them with a rolling pin until about ¼ inch thick. Combine 2 teaspoons oil, five spice powder, orange marmalade, salt, baking soda and cornstarch and marinate the beef in the mixture. Next, dredge the beef in the flour.
Blanch the broccoli for about 20 seconds and rinse in cold water. Drain and set aside. Mix a tablespoon of cornstarch with a tablespoon of water and set that aside as well. In another bowl, stir together beef stock, wine, light and dark soy, salt, sugar, and white pepper.
Next, heat the wok over high heat until smoking slightly. Add a tablespoon of oil to coat the wok and sear the slices of beef for a minute on each side. Remove the beef from the wok. Reheat the wok over medium heat and add another tablespoon of oil, dried hot chili peppers, orange peels and the star anise. Allow the aromatics to infuse the oil for a minute and add your minced garlic and bell peppers. Quickly, pour in the stock mixture and allow it to come to a boil. Slowly add your cornstarch slurry until the sauce is thick enough to coat a spoon.
Add the orange zest, beef and the blanched broccoli florets and toss well until everything is coated. Add more stock if the mixture is too thick and add more cornstarch slurry of the sauce is too thin. Plate and serve over rice!