Spicy Onion Beef with Broccoli and Georgia Pecans
- Yield 4 servings
- 1 1/4 pounds flank steak, thinly sliced across the grain
- 3 tablespoons soy sauce
- 3 tablespoons dry sherry or white wine
- 4 teaspoons cornstarch
- 1 large onion
- 2/3 cup Georgia pecan halves
- 1 small red chili pepper
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoons vegetable oil
- 3 cups broccoli florets
- 1/2 teaspoon garlic powder
- Marinate steak in 2 tablespoons soy sauce, 1 tablespoon sherry, and 2 teaspoons cornstarch for 20 minutes. Meanwhile chop onion in half vertically and cut in thin slices; chop pecans and mince chili pepper.
- In a 1-cup measure, combine remaining tablespoon soy sauce, 2 tablespoons sherry, 2 teaspoons cornstarch and the sesame oil. Add enough water to make ½ cup and mix well to make sauce.
- In large skillet or wok, heat oil over medium-high heat. Add onion, broccoli, and red chili pepper; cook, stirring often, 6 minutes. Sprinkle in garlic powder, then add meat and cook, turning frequently, until browned but not completely cooked – 8 to 10 minutes. Stir in sauce mixture and cook until liquid in pan thickens and coats meat and vegetables, 2 to 4 minutes. Stir in half the pecans. Divide among serving plates and sprinkle with remaining pecans.
Recipe courtesy of the Georgia Pecan Commission