Spicy Onion Beef with Broccoli and Pecans

Add your favorite rice or couscous and dinner is done.
Prep time: 20 minutes Cooking time: 20 minutes
Serves 4

1 ¼ lb. 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 ½ tablespoons vegetable oil
3 cups broccoli flowerets
½ teaspoon garlic powder

1. 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.
2. 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.
3. 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.

Nutrition information per serving: calories: 470 ; protein: 36g; carbohydrate: 14g; saturated fat: 6g; monounsaturated fat: 13g; polyunsaturated fat: 7g; cholesterol: 76mg; fiber: 4g; sodium: 722mg.