Satay pork and broccoli stir-fry with rice
For a speedy meal that packs a serious flavour punch, you can't go past this satay pork and broccoli stir-fry recipe. Serve with rice for a vege-packed meal that's ready in just 20 minutes
- 10 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
- 1/4 cup chunky peanut butter
- 3/4 cup light coconut cream
- 2 tablespoon sweet chilli sauce
- 1 teaspoon mild curry powder
- 2 teaspoon vegetable or peanut oil
- 400 gram pork scotch fillet steak, fat trimmed, thinly sliced
- 1 onion, cut into wedges
- 1 carrot, peeled, thinly sliced diagonally
- 400 gram broccoli, cut into florets
- 1 cup bean sprouts
- 1/4 cup coriander leaves
- 3 cup cooked jasmine rice
Method
- 1In a jug, whisk peanut butter, coconut cream, chilli sauce and curry powder. Set aside.
- 2In a wok, heat half the oil on high. Stir-fry pork in batches for 2 minutes or until browned. Transfer to a heatproof plate.
- 3Add remaining oil to wok. Stir-fry onion for 2 minutes until soft. Add carrot and stir-fry for 1 minute. Add broccoli, peanut butter mixture and 2 tablespoons hot water. Stir-fry for 3 minutes until broccoli is tender and sauce thickens slightly.
- 4Return pork to wok and stir-fry for 1 minute or until heated through. Top with bean sprouts and coriander. Serve with rice.
Notes
- You’ll need 1 cup of jasmine rice to make 3 cups of cooked rice
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