Satay Pork and Broccoli Stir-Fry with Rice

clock 10 minutes + 10 minutes bowl Serves 4


  • 1/4 cup chunky peanut butter
  • 3/4 cup light coconut cream
  • 2 Tbsp sweet chilli sauce
  • 1 tsp mild curry powder
  • 2 tsp vegetable oil
  • 400 g pork fillet steak, fat trimmed, thinly sliced
  • 1 red onion, cut into wedges
  • 1 carrot, peeled, thinly sliced diagonally
  • 400 g broccoli, cut into florets
  • 1 cup bean sprouts
  • 1/4 cup coriander leaves
  • 3 cups cooked jasmine rice
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  • 1. In a jug, whisk peanut butter, coconut cream, chilli sauce and curry powder. Set aside.

  • 2. In a wok, heat half the oil on high. Stir-fry pork in batches for 2 minutes or until browned. Transfer to a heatproof plate.

  • 3. Add remaining oil to wok. Stir-fry onion for 2 minutes until soft. Add carrot and stir-fry for 1 minute. Add broccoli, peanut butter mixture and 2 tablespoons hot water. Stir-fry for 3 minutes until broccoli is tender and sauce thickens slightly.

  • 4. Return pork to wok and stir-fry for 1 minute or until heated through. Top with bean sprouts and coriander. Serve with rice.

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