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.

Partially freeze beef for easier slicing. Thinly slice across grain into 1/4-inch-thick slices. Place beef in a large resealable plastic bag set in a shallow dish. 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 large bowl. Add hot tap water to cover. Let stand 5 min 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 simmee. Stir in noodles; cook til heated.

Divide mixture evenly among serving bowls. Garnish with cilantro.