Tangerine Beef with Glass Noodles - soy sauce

Method

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