Frank Mitchell

Making pecan beef

“Taste this.”

“What is it?”

“A pecan.”

“It’s delicious! What did you do to it?”

“Cooked it for about three minutes in hot oil.”

“You mean you fried it?”

The best part of making pecan beef is definitely the fried pecans. They’re crunchy, oily, an oh so delicious.



Slice the steak into thin strips. Blend the soy sauce and water then set aside. Preheat a cast iron skillet then add the vegetable oil. Stir-fry the pecans for 3 minutes. Remove the pecans. Add the onion and garlic and stir-fry 1 minute. Add the bok choy and stir-fry 1 minute more. Remove the vegetables. Stir-fry the steak until it’s cooked all the way through. Don’t cook it too long or it’ll get tough. Stir the soy sauce mixture into the beef. Cook until it thickens and bubbles. Mix the bamboo shoots in with the vegetables. Add the vegetables to the beef, then cover and cook for 1 more minute.


This is lovely served over a bed of rice. If you want less of a mustard flavor, you can substitute spinach for the bok choy and been sprouts for the bamboo. It makes about 4 servings.