1 Small pot, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer
1 Rinse orange in hot water and wipe dry. With a peeler, remove zest in strips.
2 Slice orange zest thinly. Blanch in a small pot of boiling water for 1 minutes, then drain. Squeeze juice from orange.
3 Halve mini corn cobs lengthwise. Rinse bell pepper, wipe dry, cut into quarters and remove seeds. Cut pepper into 2 cm (approximately 3/4-inch) pieces.
4 Peel carrot and cut into thin strips. Rinse sugar snap peas, drain and remove any strings.
5 Pat meat dry and cut into thin strips.
6 Peel ginger root and cut into very thin matchsticks. Peel garlic and slice thinly.
7 Halve chile peppers lengthwise, leaving stem ends intact, then remove seeds. Rinse chiles and pat dry.
8 Heat oil in a wok over high heat. Stir-fry beef until browned, about 2 minutes. Remove from wok and lightly season with pepper.
9 Add corn, bell pepper and carrots to wok and stir-fry until crisp-tender, about 1 minute.
10 Add snow peas and stir-fry until bright green, about 30 seconds.
11 Push the vegetables to the edge of the wok. Add garlic and ginger to the middle and stir-fry until fragrant.
12 Add orange zest and juice (if using a large orange, add only half of the zest and juice.) Add chiles and hoisin sauce, bring to a boil and cook, stirring, until vegetables are coated, about 2 minutes.
13 Return beef to wok and toss to combine. Cook until beef is warmed through, about 1 minute. Season with salt and serve immediately.