Description
This flavorful and healthy Pork Stir Fry is quick, easy, and customizable! Tender strips of pork tenderloin and crisp-tender vegetables are tossed in a savory and slightly sweet stir-fry sauce.
Ingredients
Scale
For the Stir-Fry Sauce:
- 1/4 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or ginger paste)
- 1–2 tablespoons mirin (optional)
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
For the Pork Stir Fry:
- 2 tablespoons vegetable oil, divided
- 1 1/4 pounds pork tenderloin, sliced into very thin strips
- 1 medium yellow onion, diced
- 2 cups broccoli florets, cut into bite-size pieces
- 1 red bell pepper, sliced julienne (thin strips)
- 2 medium carrots, peeled and cut into matchsticks
- 1/4 cup sliced green onions (for garnish)
Instructions
- Make the Sauce: In a medium bowl, whisk together the beef broth, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, mirin (if using), red pepper flakes, and cornstarch. Set aside.
- Cook Pork: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium heat. Add the sliced pork tenderloin and cook until seared and browned on the bottom. Flip the pork and cook until browned on the other side and cooked through. Remove the pork from the skillet and set aside on a plate. Cover loosely with foil to keep warm. Work in batches if necessary to avoid overcrowding the pan.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Increase the heat to medium-high. Add the diced onion, broccoli florets, and sliced red bell pepper. Stir-fry for about 2 minutes. Add the carrots and continue to stir-fry for another 1-2 minutes, or until the vegetables are crisp-tender. Remove the vegetables from the skillet and set aside on a separate plate (do not cover, to keep them crisp).
- Thicken Sauce: Reduce the heat to medium-low. Whisk the reserved stir-fry sauce again to recombine the ingredients. Pour the sauce into the skillet. Cook, whisking frequently, until the sauce thickens.
- Combine and Serve: Return the cooked pork and vegetables to the skillet with the thickened sauce. Toss gently to combine and warm through. Garnish with sliced green onions and serve immediately.
Notes
- Pork Tenderloin: Pork tenderloin is a lean and tender cut of pork that’s perfect for stir-frying. You can substitute pork loin, cut into thin strips, if you prefer.
- Vegetables: Feel free to use other vegetables in this stir-fry, such as mushrooms, snow peas, snap peas, or baby corn.
- Spice Level: Adjust the amount of red pepper flakes to your preference.
- Mirin: Mirin is a sweet Japanese rice wine. If you don’t have it, you can omit it or substitute it with a mixture of 1 tablespoon sake and 1 teaspoon sugar.
- Serving Suggestions: Serve this pork stir-fry over rice, noodles, or quinoa.