Beef with Green Beans in Peanut Sauce

Marinade:
2 egg whites
1 tsp sesame oil
2 tbsp cornstarch
Salt and pepper
1 pound beef top round or sirloin steak, sliced paper-thin against the grain

½ cup peanut oil
1-inch piece fresh ginger, peeled and minced (I use a fine grater)
2 garlic cloves, minced
2 green onions, chopped
½ tsp of dried chili flakes
¾ pound green beans, ends tipped and cut in half
½ cup chicken broth
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sugar
3 tbsp creamy peanut butter
2 strips orange peel (*optional)
¼ cup roasted peanuts, chopped

*Adds a strong orange flavor

Tip: Once you've got your beef fried, and you are ready to finish off the dish it all comes together really fast. Make sure you have everything you need right on the counter, measured out and ready to go.

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 toss to coat in the marinade and stick it in the refrigerator for 30 minutes (or overnight to make it easier on you).

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 green beans in the remaining oil; season with salt and pepper. After about 2 minutes, add the ginger, garlic, green onions, and chili until they perfume. 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 (if you are using it). Simmer until the sauce is thick, about 5 minutes.

Return the beef and green beans to the pan, tossing to coat in the sauce.

Serve over rice or vermicelli.