1Cook white rice by package directions. Thinly slice the chuck roast across the grain about 1/4-inch thick. Cut slices into 3-inch-long strips.
2Heat oil in a large skillet or wok over high heat. Toss the beef in cornstarch and shake off excess. Fry the beef in two batches in hot oil, turning once, until crispy golden, about 2 minutes per side. Remove from pan and set aside on paper towels. carefully drain the oil from skillet or wok.
3In a medium bowl, whisk together the marmalade, garlic, vinegar, ginger, soy sauce, and orange juice till well combined. Add to skillet or wok and cook two minutes. Add broccoli and cook 3 to 5 minutes, until broccoli is slightly tender and sauce is thick. stir in beef and sreve with rice.