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1
In a mixing bowl, whisk together the egg white, sesame oil, five spice powder, and cornstarch; season with salt and pepper.
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2
Add the beef, toss to coat in the marinade, and stick it in the refrigerator for 30 minutes.
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3
In the meantime ...
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4
Pour the peanut oil into a wok and place over high heat.
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5
Heat the oil to 350F.
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6
; this will take about 15 minutes.
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7
Toss the tangerine slices with 1 tablespoon of the cornstarch.
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8
When the oil is smoking hot, quickly fry the tangerine slices for about 4 minutes.
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9
Frying the tangerine first removes the bitterness from the skin and the slices become crispy so you can eat them whole.
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10
Carefully remove the tangerine slices with a strainer to drain on a paper-towel-lined platter; their shape should remain intact.
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11
Bring the oil back up to the smoking point and add half of the beef.
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12
(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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13
Fry for 2 minutes and then remove to a paper towel to drain; repeat with the remaining beef.
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14
Very carefully drain all but 1/4 cup of the hot oil into a heat-proof container.
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15
Stir-fry the ginger, garlic, green onions, and chiles in the remaining oil until they perfume.
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16
Add the green beans; season with salt and pepper.
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17
Mix the chicken stock with the remaining tablespoon of cornstarch and add it to the wok.
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18
Add the soy sauce, vinegar, and sugar.
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19
Simmer until the sauce is thick and the beans are tender, about 10 minutes.
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20
Return the beef and tangerines to the pan and coat.
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21
Scatter the sesame seeds on top.
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22
Serve with steamed rice.
