Steak and Pesto Stir- Fry

"Have dinner on the table in less than 30 minutes with this quick and satisfying dish. Using frozen vegetables can make the process even faster. Save time and money by pre-slicing and freezing one-cup portions of your favorite vegetables to have on hand. Store them in Ziploc® Brand Freezer Bags to keep them fresh tasting and protected from freezer burn. You can also buy steak in advance, slice it and freeze it in a Ziploc® Brand Freezer Bag. Stir-fried dishes are usually seasoned with Asian flavors like soy sauce, but this dish uses bold-flavored pesto for an interesting Italian twist. Serve it over rice or pasta. Find out more at"
photo by RightHome photo by RightHome
photo by RightHome
Ready In:


  • 1 lb top round steaks or 1 lb sirloin steak, thinly sliced
  • 1 cup carrot, peeled and cut into 1/4-inch slices, about 2 medium carrots
  • 1 cup red bell pepper, seeds and inner membranes removed, cut into 1/4-inch strips, about 1 medium-size pepper
  • 1 cup broccoli floret, cut into 1-inch pieces
  • 3 tablespoons store-bought pesto sauce
  • cooking spray or 1 tablespoon canola oil
  • 14 cup water
  • salt & freshly ground black pepper, to taste


  • Substitute 3 cups of your favorite store-bought frozen vegetable medley or packaged stir-fry mix for the fresh vegetables. Frozen vegetables should be thawed and the cooking time may vary depending on the size of the vegetable pieces.
  • Preheat a large 12-inch heavy-bottomed skillet (see Chef's Notes) over high heat for 3 minutes. Spray with cooking spray (or add canola oil) to coat the surface of the skillet. The oil should be hot but not smoking. If the oil starts to smoke, reduce the heat to medium-high.
  • Add the sliced steak in two batches so you don't overcrowd the pan. With a wooden or heat-resistant spatula, constantly stir the steak in the pan, allowing it to brown evenly, about 3 minutes per batch. Remove each batch of steak to a serving platter.
  • Reduce the heat to medium-high. If the pan is dry, add the 1/4 cup of water to the pan. Add the carrots, red pepper and broccoli (or other vegetables of your choice), stirring them constantly in the pan until they are tender-crisp, about 3 to 5 minutes.
  • Add the cooked steak (and its juices) back to the pan and remove it from the heat. Add the pesto and stir to coat the steak and vegetables evenly. Serve immediately.
  • Chef's Notes:

  • When you're using frozen ingredients, simply pull them from the freezer in the morning and place them in the refrigerator so they're thawed by dinnertime. You can also thaw them in the microwave (according to your microwave's instructions) or in warm water right before cooking.
  • A cast-iron skillet is best for this kind of high-heat cooking because it retains heat very well and is virtually nonstick after it has been properly seasoned. A good 12-inch cast iron skillet is inexpensive and a great value: when treated properly, it will last a lifetime.
  • Nonstick skillets are not recommended for high-heat cooking methods such as stir-frying. If you're using a nonstick skillet, reduce the heat to medium. Cooking times may be longer and the meat may not brown as evenly.

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