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Spicy Onion Beef with Broccoli & Georgia Pecans



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1 1/4 lb. flank steak, thinly sliced across the grain
3 tbsp. soy sauce
3 tbsp. dry sherry or white wine
4 tsp. cornstarch
1 large onion
2/3 cup Georgia pecan halves
1 small red chili pepper
1 tsp. toasted sesame oil
1 1/2 tbsp. vegetable oil
3 cups broccoli flowerets
1/2 tsp. garlic powder


  1. 1
    Marinate steak in 2 tbsp. soy sauce, 1 tbsp. sherry, and 2 tsp. cornstarch for 20 minutes. Meanwhile chop onion in half vertically and cut in thin slices; chop pecans and mince chili pepper.
  2. 2
    In a 1 cup measure, combine remaining tbsp. soy sauce, 2 tbsp. sherry, 2 tsp. cornstarch and the sesame oil. Add enough water to make 1/2 cup and mix well to make sauce.
  3. 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 - 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.

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cuisines Asian
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