Tangerine Beef with Glass Noodles

Directions

1. 1
   If desired, partially freeze beef for easier slicing.
2. 2
   Trim fat from meat.
3. 3
   Thinly slice meat across the grain into 1/4-inch-thick slices.
4. 4
   Place beef in a large resealable plastic bag set in a shallow dish.
5. 5
   For marinade, combine 1/4 cup soy sauce, rice wine, 1 tablespoon of the tangerine zest, the sesame oil, cornstarch, 2 cloves garlic, and crushed red pepper.
6. 6
   Pour marinade over beef in bag; seal bag.
7. 7
   Marinate in the refrigerator for 2 to 8 hours.
8. 8
   Drain meat, discarding marinade.
9. 9
   In small bowl combine scallions, 2 tablespoons garlic, ginger, and remaining tangerine zest.
10. 10
    Set aside.
11. 11
    In a another small bowl combine chicken broth, tangerine juice, ponzu sauce, and 2 tablespoons soy sauce.
12. 12
    Set aside.
13. 13
    Place bean threads in a large bowl.
14. 14
    Add enough hot tap water to cover.
15. 15
    Let stand about 5 minutes or until soft and pliable; drain well.
16. 16
    Using kitchen shears, cut into 4-inch lengths.
17. 17
    In a large wok or extra-large skillet heat oil over high heat.
18. 18
    Reduce heat to medium.
19. 19
    Add scallion mixture; cook and stir over medium heat about 30 seconds.
20. 20
    Add beef strips; cook and stir about 2 minutes or until no longer pink.
21. 21
    Add asparagus; cook and stir for 1 minute.
22. 22
    Stir in broth mixture; bring to simmering.
23. 23
    Stir in reserved noodles; cook and stir until heated through.
24. 24
    Divide mixture evenly among serving bowls.
25. 25
    Garnish with cilantro and, if desired, dried apricots.
26. 26
    Serve immediately.