Martha Stewart Broccoli and Pork Stir-Fry

Martha Stewart Broccoli and Pork Stir-Fry is a tender, saucy dinner with lean pork tenderloin, crisp-tender broccoli and a bright orange-soy glaze that comes together in 25 minutes. It's an easy weeknight pork dinner for busy school nights, family dinners or quick lunch prep, and it's all made in one skillet.

Brown the pork in two batches so the slices sear instead of steam, which gives you real flavor on the meat. Crowd the pan and the pork turns gray and watery, and the sauce never tastes as rich.

Martha builds the sauce from fresh orange zest and juice, soy sauce and rice vinegar, so the glaze tastes citrusy and sharp instead of heavy and sweet. She also peels and slices the broccoli stalks, which means the whole head gets used and every piece cooks at the same pace.

Martha Stewart Broccoli and Pork Stir-Fry

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Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking timeminutes

Calories

260

kcal

Tender pork slices and crisp-tender broccoli get coated in a glossy orange-soy sauce that thickens right in the skillet. The scallion greens go on at the end, so there's a fresh bite on top of every serving.

Ingredients

• 1 teaspoon grated orange zest, plus ¼ cup fresh orange juice
  

• ¼ cup fresh orange juice
  

• 1/4 cup soy sauce
  

• 1/4 cup rice vinegar
  

• 1 tablespoon cornstarch
  

• 2 teaspoons vegetable oil, such as safflower
  

• 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
  

• 2 garlic cloves, minced
  

• 3 scallions, white and green parts separated and thinly sliced
  

• 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
  

Directions

• Mix the sauce: Combine the orange zest, 1/4 cup orange juice, 1/4 cup soy sauce, 1/4 cup rice vinegar and 1 tablespoon cornstarch in a medium bowl. Set it aside while you cook, and give it a quick stir before it goes in the pan.
• Brown the pork: Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium. Then cook the sliced pork tenderloin in two batches until browned on one side, 1 to 2 minutes, and move it to a plate, keeping the skillet.
• Cook the aromatics: Add the remaining teaspoon of oil, 2 minced garlic cloves and the scallion whites to the same skillet. Stir occasionally for 1 to 2 minutes, until the scallions wilt.
• Steam the broccoli: Add the broccoli florets, the peeled and thinly sliced stalks and 1/2 cup water, then cover the skillet. Cook for 2 to 4 minutes, until the broccoli is crisp-tender and the water has evaporated.
• Finish and serve: Return the pork with any juices to the skillet, pour in the sauce and cook, stirring, for 1 to 2 minutes. Once the pork is cooked through and the sauce has thickened, top it with the scallion greens.

Tools for this recipe

• Cuisinart fine mesh strainer set, Microplane zester grater, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I serve with this pork and broccoli stir-fry?

Martha suggests starting a pot of rice before you begin cooking, so it's ready when the stir-fry is. Steamed white or brown rice both soak up the orange-soy sauce well.

Can I use chicken or shrimp instead of pork tenderloin?

Thinly sliced chicken breast works with the same timing, just make sure it's cooked through before the sauce goes in. Shrimp cooks faster, so give it only about 2 minutes per side.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat with a splash of water, since the sauce tightens up as it cools.

Can I prep the ingredients ahead of time?

Yes, you can slice the pork, cut the broccoli and mix the sauce a day ahead and keep each in its own container in the fridge. Then dinner takes just the 10 minutes or so of actual cooking.

What's the biggest mistake with a stir-fry like this?

Overcooking the pork is the most common one, because lean tenderloin turns dry fast. That's why you only brown it for 1 to 2 minutes at first and finish it in the sauce.