Spicy Onion Beef with Broccoli & Georgia Pecans
Add your favorite rice or couscous and dinner is done.
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entrees- 1-1/4 pound 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 flowerets
- 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 1/2 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 - 10 minutes. Stir in sauce mixture and cook until liquid in pan thickens and coats meat and vegetables—2 - 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.
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