Using a paring knife, peel and remove with white pith from 1 orange. Hold the orange/tangerine over a small bowl to collect the fruit and juice. Cut fruit away from the membrane to release each section by making a slice on each side. Set aside. With a vegetable peeler, cut 3-inch strips, about ¾ in wide from the other two oranges or 3 tangerines. Remove any of the white pith with a paring knife. Squeeze ¾ cup of juice into a bowl and set aside.
Cut broccoli into florets breaking down any larger pieces (if using the bagged florets, halve or quarter any large florets). Peels the stems and cut into ¼-inch thick slices.
In a cup, combine the orange juice, soy sauce, crushed red pepper, and remaining½ teaspoon cornstarch and store until blended.
In a 12-inch skillet or wok, heat 2tablespoons oil over high until very hot. Add peel strips and cook until lightly brown, about 3 minutes. Keep them moving. Transfer to a larger bowl.
On a baking sheet, place the meat on a single layer and springer with 2tablespoons of cornstarch, coating evenly. Add half of the beef to skillet and stir-fry until brown on both sides, about5 minutes. Transfer to the bowl with the peels. Add the last tablespoon of oil and repeat with the last of the beef.
Add broccoli and water to the skillet, reduce heat to medium, and cover for 2 minutes. Increase heat to high and remove the lid. Add red bell peppers, serrano, and green onions, stir-fry for 2 minutes. Add ginger and garlic, stir-fry for one minute.
Give cornstarch mixture again, then add to the skillet. Stir until thickened. And boils.
Return beef mixture to skillet. Add citrus sections and juice in the bowl; toss to combine.