(click to enlarge)

Prep
1. Slice BEEF across the grain about 1/8 inch thick. Cut slices into narrow strips between 1/8 and 1/4 inch wide. This is easier if beef is chilled stiff in the freezer for about 30 minutes.
2. Slice GINGER very thin and chop very fine. Mix together with All Marinade Items and the Beef. Set aside and marinate for at least 20 minutes turning once or twice.
3. Soak BEAN THREADS in warm water for about 1/2 hour, drain and set aside.
4. Tip and tail GREEN BEANS and cut into 2 inch lengths. Parboil for 5 minutes in boiling water, refresh in cold running water and set aside.
RUN
5. In a roomy sauté pan or wok heat 1-1/2 T Oil very hot over high heat. At the first faint wisp of smoke stir in the Beef. Fry stirring until all raw color is gone and exuded liquid has evaporated. Remove from the pan with a slotted spoon and keep warm.
6. Add 1 T Oil to the pan. Heat and stir in Green Beans, sprinkling with the Salt. Fry stirring over high heat for about 1-1/2 minutes, then stir in 1/4 c Stock and fry stirring another 1 minute. Remove the beans from the pan with a slotted spoon and and add to the beef,
7. Stir another 1/4 c Stock into the pan, then the Bean Threads. Fry stirring for about 2 minutes until heated through, then scoop them out with a slotted and arrange them on the serving plate. Keep warm.
8. Return the Beef and Beans to the pan and fry stirring on high heat for about 15 seconds, then sprinkle the Rice Wine over. Toss for a few seconds to blend flavors.
9. Arrange the Beef, Beans and any remaining sauce on top of the Bean Threads. Serve immediately with steamed long grain rice.