Ingredients

• 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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.