Steak And Pesto Stir Fry Recipes

30-MINUTE STEAK STIR FRY RECIPE

Steps:

• In a small bowl or measuring cup, whisk together soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.
• Chop the bell peppers into strips and cut the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion
• Slicing against the grain, cut the Steak into thin strips.
• Preheat a wok or deep-frying pan with oil. Add veggies (except green onion) and cook on medium-high until golden brown. Remove and set aside.
• In the same wok or pan, add Beef strips over high-heat until the Beef turns golden brown.
• Add cooked veggies and green onions back into the wok with Beef. Pour the marinade in, give it a good toss, and cook on low for 2-4 minutes or until sauce slightly thickens.
• Serve as-is or along with your favorite side. Enjoy!

STEAK STIR-FRY

Steps:

• Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

STEAK AND PESTO STIR- FRY

Steps:

• 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.

CHICKEN AND VEGETABLE PESTO STIR FRY

Steps:

• In a wok, heat 1 tablespoon of oil until very hot. Add chicken and stir fry for 2-3 minutes. Remove chicken to a dish.
• Add remaining oil to wok and heat until hot. add mushrooms, broccoli and carrots. Stir fry until vegetables are crisp tender, about 5 minutes.
• Return chicken to pan. add pesto sauce. Heat until hot.
• Add fresh basil and toss.