Recipe: Pork and Broccoli Rice Bowls
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.
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.
- 3 tablespoons
creamy peanut butter
- 1/4 cup
- 1 1/2 tablespoons
- 2 tablespoons
tamari or soy sauce
- 2 tablespoons
toasted sesame oil, divided
boneless pork loin cutlets (about 12 ounces total), cut into 1/2-inch-wide strips
Freshly ground black pepper
- 2 cups
broccoli florets (about 1 small head of broccoli) or Broccolini
- 2 cloves
Cooked rice, for serving
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.
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.
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.
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.
- Food styling by Ayda Robana