- 2 large egg whites
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper
- 1 pound boneless beef top round, sliced paper-thin against the grain
- 8 fresh chives, minced
- 1/2 cup peanut oil
- 1-inch piece fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 2 green onions, white and green parts, chopped
- 1 dried red chile
- 3/4 pound green beans, halved on the bias
- 1/2 cup chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 3 tablespoons creamy peanut butter
- 2 strips orange peel
- 1/4 cup roasted peanuts, chopped
In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.