Recipe: Pork and Broccoli Rice Bowls

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(Image credit: Leela Cyd)

Every so often I attempt to re-create some of my favorite takeout meals at home, and time and time again, the resulting dish is always easier to pull off than I imagined, leading me to question why I hadn’t done this sooner. These rice bowls for two — studded with pork and broccoli, and slathered in a really good peanut sauce — are no exception. Not only do they come off the stove faster than I can expect the delivery guy to ring my doorbell, but they’re also far more satisfying to eat!

Rice bowls are filling and versatile; they’re one of my go-to meals when I want to get dinner on the table fast. This version, scaled down so there’s just enough for two, takes its inspiration from the takeout favorite of pork and broccoli.

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(Image credit: Leela Cyd)

What makes these bowls sing is the sauce. Instead of the brown sauce you’d expect with a takeout meal, these tender pieces of pork and garlicky broccoli are tossed with a savory, creamy peanut sauce just before coming off the stovetop. Spoon this mixture over your rice of choice, queue up the Netflix, and tuck in.

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(Image credit: Leela Cyd)
4 Ratings

Pork and Broccoli Rice Bowls

Serves2

Ingredients

  • 3 tablespoons

    creamy peanut butter

  • 1/4 cup

    water

  • 1 1/2 tablespoons

    rice vinegar

  • 2 tablespoons

    tamari or soy sauce

  • 2 tablespoons

    toasted sesame oil, divided

  • 2

    boneless pork loin cutlets (about 12 ounces total), cut into 1/2-inch-wide strips

  • Kosher salt

  • Freshly ground black pepper

  • 2 cups

    broccoli florets (about 1 small head of broccoli) or Broccolini

  • 2 cloves

    garlic, minced

  • Cooked rice, for serving

Instructions

  1. Whisk together the peanut butter, water, tamari or soy sauce, vinegar, and 1/2 tablespoon of the sesame oil in a small bowl; set aside.

  2. Heat the remaining 1 1/2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering. Add the pork in a single layer, season with salt and pepper, and cook undisturbed until browned on the bottom, about 2 minutes minutes. Flip and continue cooking until all sides are browned and the pork is almost cooked through, about 2 minutes more.

  3. Add the broccoli and cook, stirring occasionally, until just tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the peanut sauce, stir to coat, and cook until the sauce thickens and is heated through, 1 to 2 minutes. Serve immediately over rice.

Recipe Notes

Make ahead: The peanut sauce can be made and stored in the refrigerator up to 3 days ahead.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Stylist Credits

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