With a vegetable peeler, remove peel from 2 satsumas in long strips. If necessary, remove any white pith from peel.

Thinly slice peel and set aside.

Peel 2 additional satsumas.

Remove segments from membranes of peeled satsumas and place in a small bowl. Set aside.

Squeeze juice from remaining membranes into a small liquid measuring cup.

Juice remaining 2 to 4 satsumas (you should have about 1/2 cup juice).

In a medium bowl combine satsuma juice, rice vinegar, tamari, cornstarch, ginger and 1 teaspoon sesame oil.

Transfer 1/4 cup mixture to a separate bowl, add beef and toss to coat.

Set aside remaining juice mixture.

Heat canola oil and remaining 1 teaspoon sesame oil in a large wok or heavy skillet over medium-high heat.

Stir in sliced satsuma peel and cook until just beginning to brown, about 2 minutes.

Add beef mixture and cook, stirring, 2 to 3 minutes.

Remove beef and juices to a bowl, cover and keep warm.

Add 1/4 cup water to the wok and bring to a simmer.

Stir in broccoli, snow peas, red bell pepper and white and light green parts of green onion.

Reduce heat to medium and cover.

Cook 5 minutes, or until vegetables are crisp-tender, stirring once.

Transfer vegetables to bowl with beef.

Whisk remaining juice mixture and add to wok.

Bring to a boil and boil 1 minute, stirring.

Add beef and vegetables back to wok along with satsuma segments.

Stir to coat and heat through.

Serve with brown rice and garnish with dark green parts of sliced green onions.