In a medium saucepan, bring 2 1/4 cups of the water to a boil over high heat. Stir in rice and reduce the heat to medium-low; cover and simmer for 10 minutes, or until the rice is tender and the liquid is absorbed. Remove the pan from the heat and set aside.
While the rice is cooking, in a medium bowl, combine the orange juice, marmalade, soy sauce, cornstarch and red pepper flakes, stirring until smooth. Stir in the beef and let stand while you prepare the vegetables.
In a large no-stick skillet, bring the remaining 1/3 cup of water to a boil over medium-high heat. Add the asparagus and carrots, cover and cook for 3 minutes, or until vegetables are just tender. Drain the vegetables in a colander and transfer to a medium bowl. Wipe the skillet dry.
In the dry skillet, warm 1 teaspoon of the oil over medium-high heat. Add the bell peppers and mushrooms, and stir-fry for 2 minutes, or until the vegetables are tender. Add the scallions, garlic and ginger, and stir-fry for 30 seconds, or until fragrant. Transfer to the bowl with the other vegetables.
Add the remaining 1 teaspoon oil to the skillet. Add the beef and the marinade, an stir-fry for 3 to 4 minutes, or until the beef is cooked through. Add the vegetables and stir-fry for 1 minute, or until the vegetables are heated through. Fluff the rice with a fork and serve with the beef and vegetables.