Lemony veal stir-fry with pecans

Bright, zesty, and satisfyingly crunchy, this lemony veal stir-fry is a joy to cook and even better to eat. Tender slices of veal soak up a fresh citrus glaze of lemon zest, lemon juice, and soy sauce, while sweet onion wedges and colorful bell peppers add body and color. A handful of toasted pecans brings a buttery crunch you won't expect in a stir-fry, and fragrant lemongrass ties it all together with a subtle floral lift. Best of all, this vibrant dish comes together in about half an hour, making it perfect for a lively weeknight dinner or a relaxed meal with friends.

Heat the peanut oil in a wok or large skillet over high heat. Add the veal in batches and stir-fry until browned all over. Cooking in batches keeps the heat high, so the meat sears instead of steaming. Transfer the browned veal to a plate and set it aside.

Add the onion wedges, red and green bell peppers, and lemongrass to the hot wok. Stir-fry until the vegetables soften and take on a little color, about 3 to 4 minutes.

Stir in the pecan halves and cook for 1 minute, just until they turn fragrant and warm. This quick toasting deepens their flavor and brings out their natural richness.

Return the veal to the wok. Pour in the combined lemon zest, lemon juice, soy sauce, and crushed garlic. Stir-fry until everything is heated through and glossy with the bright citrus sauce.

Spoon the stir-fry onto plates or into bowls and serve right away, while the veal is tender and the pecans are still crisp.