A tasty and easy recipe for pork stir fry with broccoli. The soy sauce-based marinade is delicious and very easy to make.
Stir-frys are great. Once you’re done prepping the ingredients (which you can often do in advance), they are usually ready in about ten minutes. This makes them ideal for weeknight dinners.
Specifically, I really like this pork stir fry. I like to eat it because it’s so flavorful. And I also like to make it because it’s a very easy recipe that makes my life easy on busy weeknights.
The ingredients you’ll need
Here’s an overview of what you’ll need to make this tasty stir-fry. The exact measurements are listed in the recipe card below:
For the sauce:
Soy sauce: I typically use reduced-sodium soy sauce. The traditional sauce is too salty, in my opinion.
Rice vinegar: If you don’t have rice vinegar on hand, you can use white wine vinegar instead.
Honey: Just a little to balance out the other flavors. You can use a sugar-free syrup instead.
Cornstarch: Helps thicken the sauce. I use a minimal amount, but you can try using konjac powder instead.
For the stir fry:
Broccoli florets: I recommend using fresh broccoli for the best flavor and texture.
Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for cooking.
Pork tenderloin: it typically weighs about 1.5 pounds.
Bell pepper: Any color you want. Red does add a nice splash of color to the dish.
Aromatics: Minced garlic and minced ginger. I’m lazy, so I use jarred ones. But you can obviously mince them yourself.
Sesame oil: Used after cooking is done, to flavor the cooked dish.
How to make a pork stir fry
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk together the sauce ingredients.
Steam the broccoli in the microwave.
Slice the pork tenderloin and cook the slices in oil.
Add sliced bell pepper, garlic, and ginger. Then add the sauce.
Stir-fry for about 3 minutes.
Off heat, stir in the broccoli and drizzle the dish with sesame oil.
Like all stir fry recipes, this recipe comes together astonishingly quickly once you start cooking. Most of the work is in prepping the meat, veggies, and sauce. But even the prep work is quite easy and quick.
I like to drizzle this dish with sesame oil, for flavor. Remember that cold-pressed sesame oil has a low smoke point and is best used as a condiment to add flavor to already cooked dishes.
Make-ahead tip
You can do some of the prep work in advance, making the actual cooking even faster. I often slice the vegetables in the morning, then refrigerate them in an airtight container until I’m ready to cook them that night.
What cut of pork is best for stir fry?
It’s best to use pork tenderloin in this recipe because it’s lean and tender. If you use pork shoulder, it would be too fatty.
So use pork shoulder for pork roast, pork carnitas, or for pulled pork. It’s just like beef stir fry. Sirloin and tenderloin are good, while fattier or tougher cuts are better for slow cooking.
How to serve it
You don’t really need to serve pork stir-fry with rice. Unless you want to of course! You can just serve it as it is, or you could use cauliflower rice.
What about leftovers?
You can keep leftovers in the fridge, in a sealed container, for up to 3 days. Make sure you reheat them very gently so that you don’t dry out the pork. It’s best to reheat leftovers in the microwave, covered, on 50% power.
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Pork Stir Fry
INGREDIENTS
Sauce:
- 3 tablespoons low sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons water
- 1 teaspoon cornstarch (use organic if you wish to avoid GMOs)
Stir fry:
- 2 cups broccoli florets, fresh or frozen
- 2 tablespoons avocado oil
- 1.5 lb. pork tenderloin, cut into 2-inch strips or pieces
- 1 medium red bell pepper, sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Garnish:
- 1 tablespoon sesame oil
INSTRUCTIONS
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, water and cornstarch. Set aside.
- Place the broccoli florets in a large microwave safe bowl. Add 2 tablespoons water. Cover with a microwave safe plate and cook on high until barely tender, about 2 minutes for fresh and 3 minutes for frozen. Transfer to a plate and set aside.
- Heat the avocado oil in a large frying pan over medium-high heat. Add the pork pieces and stir-fry until no longer raw, about 3 minutes.
- Add the pepper slices, garlic and ginger and cook, stirring, 1 more minute.
- Lower the heat to medium and add the sauce. Bring to a simmer and cook, stirring, until the pork is cooked through and the sauce has thickened, about 3 minutes. If too much liquid evaporates, add a bit more water, 1-2 tablespoons.
- Turn the heat off and stir in the broccoli. It will finish cooking in the pan’s residual heat.
- Transfer the pork stir fry to a serving platter or bowl. Drizzle with sesame oil and serve.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.