Pastrami Green Beans

Bring a 6 quart pot of water to a boil with 2 tablespoons kosher salt. Toss the green beans into the pot and cook until bright green in color and crisp-tender, about 5 Minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.

Heat 2 tablespoons of oil in a large fry pan over medium heat. Slice the pastrami into thin strips. Cook the pastrami until crisp, about 5 minutes. Remove the pastrami to a paper towel-lined plate to drain. Add the onion to the pan and sauté until soft and very tender, 4 to 5 Minutes. Sprinkle in the garlic and red pepper flakes and sauté until just fragrant, about 1 Minute more. Add the reserved green beans and the pecans and cook until heated through, 3 to 4 Minutes more. Return the pastrami to the pan, add the lemon juice and toss. Season with additional salt as desired.