Pork Stir-Fry with Brown Rice

A quick and savory pork stir-fry packed with colorful vegetables, served over fluffy brown rice for a satisfying and easy weeknight meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5.5
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.29/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free

Tags

• stir-fry
• quick
• healthy
• savory
• rich
• comfort food

Ingredients

• 1.5 pound pork tenderloin (trimmed and thinly sliced against the grain)
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 head broccoli (cut into small florets)
• 0.75 cup low-sodium soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 0.5 teaspoon red pepper flakes
• 1 cup quick-cooking brown rice
• 0.25 cup green onions (chopped)

Instructions

1. Prepare the quick-cooking brown rice according to package directions, typically simmering for 10-15 minutes. While the rice cooks, prepare the stir-fry components.
2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and optional red pepper flakes to create the stir-fry sauce. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork tenderloin and cook for 4-6 minutes, or until browned and cooked through. Remove the pork from the skillet and set aside.
4. Add the minced garlic and grated fresh ginger to the same skillet and cook for 30 seconds until fragrant.
5. Add the red bell pepper, yellow bell pepper, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
6. Return the cooked pork to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again, then pour it over the pork and vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats all the ingredients.
7. Serve the Weeknight Pork Stir-Fry immediately over the prepared brown rice, garnished with chopped green onions if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 389
• Protein: 34.7 g
• Carbohydrates: 45.5 g
• Fat: 8.8 g
• Fiber: 4.3 g
• Sodium: 1400 mg
• Saturated Fat: 2.1 g
• Sugar: 7.6 g
• Cholesterol: 82 mg