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