Slice beef across the grain into strips about 1/8 inch thick, 1/2 inch wide and 3 to 4 inches long. Place beef in non-metallic bowl. Add soy sauce, sherry, cornstarch, garlic and ginger; toss thoroughly. Cover and refrigerate 15 to 30 minutes.
In a large braising pan or wok, heat 3 tablespoons of the oil to just below smoking. Add beef mixture; stir-fry until no longer pink. Remove beef with slotted spoon; reserve. Julienne peppers in 1/4 -inch strips; thinly wedge onions; thinly slice carrots. Add remaining oil to pan. Heat to just below smoking. Add broccoli, bell peppers, onions and carrots and stir-fry until crisp-tender. Next, add baby corn, beef broth, stir-fry sauce, chili oil and orange peel; cook and stir until heated through. Keep hot.
For each serving: Plate 3/4 cup rice and top with 1 1/2 cups beef mixture. Garnish with 2 orange slices and 2 chives.