Recipe: Pork and Broccoli Rice Bowls

published Jul 12, 2016
Pork and Broccoli Rice Bowls
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(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.

(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.

(Image credit: Leela Cyd)

Pork and Broccoli Rice Bowls

Serves 2

Nutritional Info


  • 3 tablespoons

    creamy peanut butter

  • 1/4 cup


  • 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


  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