Satay pork and broccoli stir-fry with rice

For a speedy meal that packs a serious flavour punch, you can't go past this satay pork and broccoli stir-fry recipe. Serve with rice for a vege-packed meal that's ready in just 20 minutes

By Sarah Murphy
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 1/4 cup chunky peanut butter
  • 3/4 cup light coconut cream
  • 2 tablespoon sweet chilli sauce
  • 1 teaspoon mild curry powder
  • 2 teaspoon vegetable or peanut oil
  • 400 gram pork scotch fillet steak, fat trimmed, thinly sliced
  • 1 onion, cut into wedges
  • 1 carrot, peeled, thinly sliced diagonally
  • 400 gram broccoli, cut into florets
  • 1 cup bean sprouts
  • 1/4 cup coriander leaves
  • 3 cup cooked jasmine rice


  • 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.


  • You’ll need 1 cup of jasmine rice to make 3 cups of cooked rice