If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly sliced meat across the grain into 1/4-inch thick slices. Place beef in a large resealable plastic bag set in a shallow dish. For marinade, combine the 2 cup soy sauce, rice wine, 1 teaspoon of the tangerine peel, the sesame oil, cornstarch, 1 clove garlic, and crushed red pepper. 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 green onions, the 2 teaspoons garlic, ginger, and remaining tangerine peel. Set aside.
In a another small bowl combine chicken broth, tangerine juice, ponzu sauce, and the 2 teaspoons soy sauce. Set aside.
Place bean threads in a large bowl. Add enough hot tap water to cover. Let stand about 5 minutes or until soft and pliable; drain well. Using kitchen shears, cut into 4-inch lengths.
In a large wok or large skillet heat oil over high heat. Reduce heat to medium; add green onion 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 reserved broth mixture; bring to simmering. Stir in reserved noodles. Cook and stir until heated through.
Divide mixture evenly among serving bowls. Garnish with cilantro and, if desired, dried apricots. Serve immediately.