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1
In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper.
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2
Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
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3
Pour the peanut oil in a large skillet or wok and place over high heat.
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4
When the oil is smoking hot, add 1/2 of the beef.
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5
(If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.)
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6
Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef.
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7
Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
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8
Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume.
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9
Add the green beans; season with salt and pepper.
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10
Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan.
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11
Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan.
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12
Add the soy sauce, vinegar, sugar, peanut butter, and orange peel.
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13
Simmer until the sauce is thick, about 5 minutes.
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14
Return the beef and green beans to the pan, tossing to coat in the sauce.
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15
Garnish with chopped peanuts and serve with rice.
