3 tablespoons creamy peanut butter
1/4 cup water
1 1/2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
2 tablespoons toasted sesame oil, divided
2 boneless pork loin cutlets (about 12 ounces total), cut into 1/2-inch-wide strips
Kosher salt
Freshly ground black pepper
2 cups broccoli florets (about 1 small head of broccoli) or Broccolini
2 cloves garlic, minced
Cooked rice, for serving
Whisk together the peanut butter, water, tamari or soy sauce, vinegar, and 1/2 tablespoon of the sesame oil in a small bowl; set aside.
Heat the remaining 1 1/2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering. Add the pork in a single layer, season with salt and pepper, and cook undisturbed until browned on the bottom, about 2 minutes minutes. Flip and continue cooking until all sides are browned and the pork is almost cooked through, about 2 minutes more.
Add the broccoli and cook, stirring occasionally, until just tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the peanut sauce, stir to coat, and cook until the sauce thickens and is heated through, 1 to 2 minutes. Serve immediately over rice.
Recipe Notes
- Make ahead: The peanut sauce can be made and stored in the refrigerator up to 3 days ahead.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.