In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.
In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel.
Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
In the reserved skillet, heat the oil over medium-high heat. Add the steak and jalapeño and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes. Serve with the orange wedges.