Heat oven to 450 degrees F. In a large bowl, whisk together the orange juice, rice wine, soy sauce, honey, oil, red pepper flakes, garlic, ginger, and cornstarch. Stir in the beef and let marinate at room temperature for 15 minutes.
Meanwhile, thinly slice the half-orange into wheels, then cut them into quarters. Place the vegetables and orange pieces on a baking sheet and season with salt and pepper.
Transfer the beef to a separate baking sheet, shaking off excess marinade. Reserve the marinade in the large bowl.
Bake the vegetables, orange pieces, and the beef until the vegetables are blistered and the beef is cooked through, 15 to 20 minutes.
Meanwhile, in a medium saucepan, bring the marinade to a simmer over medium-low heat and cook until thickened, one to two minutes. Once the vegetables, orange pieces, and beef are cooked through, add to the pan with the sauce, along with any beef cooking juices from the baking sheet. Stir to coat the meat, vegetables, and orange pieces, and season with salt and pepper. Serve with brown rice.