Follow these steps for perfect results
Top round steak
thinly sliced
Carrot
peeled and cut into 1/4-inch slices
Red bell pepper
seeds and inner membranes removed, cut into 1/4-inch strips
Broccoli floret
cut into 1-inch pieces
Store-bought pesto sauce
Cooking spray
Water
Salt
to taste
Black pepper
freshly ground, to taste
Prepare vegetables: Slice carrots, bell pepper, and broccoli into uniform pieces.
If using frozen vegetables, thaw them in the refrigerator, microwave, or warm water.
Preheat a large skillet (preferably cast-iron) over high heat for 3 minutes.
Spray the skillet with cooking spray or add canola oil.
Ensure the oil is hot but not smoking; reduce heat if smoking occurs.
Stir-fry steak in batches to avoid overcrowding the pan, about 3 minutes per batch, until browned.
Remove cooked steak to a serving platter.
Reduce heat to medium-high.
If the pan is dry, add 1/4 cup of water.
Stir-fry carrots, red pepper, and broccoli (or preferred vegetables) until tender-crisp, about 3-5 minutes.
Add the cooked steak (and its juices) back to the pan and remove from heat.
Stir in pesto to coat the steak and vegetables evenly.
Serve immediately.
Expert advice for the best results
Use a hot skillet to quickly sear the steak and prevent it from becoming tough.
Don't overcrowd the pan when stir-frying the steak or vegetables.
Adjust the amount of pesto to your taste.
Everything you need to know before you start
10 minutes
Vegetables can be pre-cut.
Serve on a warm plate, garnished with a sprig of basil.
Serve with brown rice or quinoa.
Serve with a side salad.
Pairs well with pesto and steak.
Cuts through the richness of the pesto.
Discover the story behind this recipe
Fusion cuisine combining Italian and Asian flavors.
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