The key to a successful stir-fry, is a hot wok and having your mis en place, in place (pun totally intended!).  Have everything sliced and diced before you even put the pan on the stove.  Then, turn on the exhaust fan and crank the heat!  I’ve always loved Tangerine Beef, so that was in my head when I started making this.  The only drawback with the restaurant version, is that customarily the dish is made with dried tangerine peel.  Well, The Goddess is having none of that…no, no, no!  Fresh tangerine peel, cut into julienne and some pieces left whole is the way to go.  She’s having it both ways and her way!  Removing the zest from the tangerine with a vegetable peeler, makes for thin strips of zest with very little of the white pith.  The pith is unpleasantly bitter.  I leave about 3 strips whole, but slice them in half cross-wise.  Then I julienne the rest and toss it in with the beef.   About that beef, I use nicely marbled, sirloin.  See those little white streaks of fat, that’s marbling.  That’s flavor and the sirloin is a relatively tender cut of meat.I like to leave the beef in longer, but very thinly sliced, pieces.  Partially freezing the meat before slicing, facilitates easier slicing.  Only about 20 minutes in the freezer should do it.  But, it does mean you have to plan ahead a bit.  Put the thinly sliced beef in a bowl, with the kosher salt, black pepper, Worcestershire sauce, and of course, the tangerine peel.I love Black Bean Garlic Sauce.  It would make wood chips edible.  It has great umami flavor and then, garlic…lots of garlic.  What’s not to love?  Today, I had pretty much the amount of black bean garlic sauce I needed, left in the jar.  I just put all the sauce ingredients in the jar.  Why dirty up another dish?  I just dumped all the sauce ingredients into the jar, covered it tightly and shook it up, until the sauce ingredients became one with each other!  Set it aside.   I sliced the garlic and cut the onions and peppers into pieces about the size of my thumbnail or a tad larger.  The broccoli I cut into small florets.  Now, you’re pretty much ready to cook.  Put the rice on to cook, then sit, have a glass of wine with your honey and come back later when the rice is done and stir-fry away!  Make certain to heat the wok up well.  I use high heat to stir-fry.  I have a pretty large wok, so I can stir-fry the meat all at once.  But, if you have a smaller wok, then cook the meat in two batches.  If you add too much at once, the meat will steam, rather than fry.  So for our purposes here, I’m using a larger wok.  Add half the oil and when it’s almost smoking, add the seasoned beef (with the julienned tangerine zest).  Using a regular or a wok spatula, toss the meat occasionally, but you want to meat to brown a bit, but still be pink inside.  It’ll take about 2 minutes.  Once the meat is partially cooked, remove it from the wok and set aside.  If you have a smaller wok, divide the seasoned meat in half, cook, then repeat with the remaining beef and zest.  Add the final amount of oil, the cumin seed and the star anise to the wok, stir-fry for about 15 seconds.  Add the broccoli; stir-fry for 30 seconds.  Add the orange zest strips, onions, peppers, and garlic.  Continue to stir-fry for an additional 30 seconds.  Give the sauce a good stir (or shake, if you put it in a jar) to remix it completely.  Pour the sauce into the wok, return the beef to the wok and stir-fry, until the sauce thickens and everything is nicely coated, about 30-60 seconds.  Immediately, pour onto a platter, sprinkle with chopped cilantro or Thai basil and the toasted sesame seeds.  Serve with jasmine rice or rice noodles.  That’s all there is to it, about 8 minutes of cooking and you’re eating a wonderfully spicy, full-flavored dish.  Better than take-out…so much better!