Description
This easy version of pork tenderloin stir fry is made with tender slices of pork and tri-color bell peppers. They are quickly sauteed and then a flavorful, savory sauce is added to the skillet. Dinner ready under 30 minutes!
Ingredients
- 18 ounce pork tenderloin, sliced into 2" long pieces
- 1 teaspoon ground garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large or 5 medium bell peppers
- Optional garnish: sliced green onion, toasted sesame seeds
Sauce
- 1 teaspoon garlic paste or powder *
- 1 teaspoon ginger paste or powder
- 1/4 teaspoon red pepper flakes
- 1/2 cup soy sauce
- 3 tablespoons sherry vinegar
- 2 tablespoons rice wine vinegar
- 3 tablespoons brown sugar
- 1/2 cup beef broth
- 1-2 tablespoons cornstarch or flour
Instructions
- Combine salt, pepper and ground garlic. Coat pork strips with mixture.
- Heat a large skillet or wok over medium high heat. Add 1 tablespoon oil.
- Stir fry the pork for 3 minutes until pork is slightly browned. Remove from pan and add the remaining oil.
- Fry the peppers for about 3 minutes to crisp-tender. If you like them softer, cook a minute longer. Remove peppers from pan.
- Stir together the sauce ingredients, pressing out any lumps from the cornstarch. Taste the sauce for sweetness or spiciness. Add more sugar or red pepper flakes as desired.
- Add to skillet and stir over medium heat, bring to a low boil, about 1 minute.
- Add pork and peppers to sauce and simmer with sauce for 2 minutes to heat through.
- Serve over rice or noodles. Garnish with optional sesame seeds, chopped green onion.
Notes
*You can find the ginger and garlic paste in the refrigerator section of your grocery store by the produce.
*Taste the sauce and add a bit more sugar or red pepper flakes as desired.
*If the sauce is too thin, let it simmer another minute to thicken. If it is too thick, add a few more tablespoons of broth or water.
Leftover stir fry will keep in an airtight container in the refrigerator for 3-4 days. Reheat the pork and peppers with the sauce in a skillet over low heat, or in the microwave until warmed through, about 1-2 minutes. The sauce will have thickened as it got cold so you may add a bit more broth or water to thin it out.
Freeze for up to 3 months. Defrost overnight in the refrigerator or on the defrost cycle in the microwave. The peppers will be much softer after defrosting them. Heat leftovers as directed above until heated through, being careful not to over cook it.
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 1.9g
- Sodium: 640mg
- Fat: 8.3g
- Carbohydrates: 4.8g
- Protein: 26g
- Cholesterol: 119mg