Make the sauce:

Heat the oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add the ginger, jalapeño and orange zest and stir to combine. Sauté the mixture until the ingredients soften, approximately 2 to 3 minutes, then add the garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.

Add the orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to the pan and stir to combine. Allow the mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.

Prepare the meat:

Combine the egg white, cornstarch and salt in a bowl. Add the steak, tossing to coat the meat with the batter.

In a large skillet or wok set over high heat, heat the oil until it shimmers and is about to smoke. Add the beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add the white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.

Pour the orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add the meat and white scallions and stir to coat with the sauce. Return the meat and sauce to the platter and scatter green scallions over the top.

Serve with steamed broccoli and white rice.