Pork and Broccoli Stir Fry [25 minutes!]
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Tender pork and crisp broccoli come together in a mild, savory sauce in this quick 25-minute pork and broccoli stir fry—an easy, kid-friendly win for busy weeknights.
In the category of weeknight meals, the classic stir fry is not to be underestimated. Quick and satisfying, this pork and broccoli stir-fry recipe reminds of a takeout beef and broccoli in oyster sauce dish I loved as a kid.
Pork and broccoli, if you’re not familiar, is a Chinese-American takeout classic made with tender slices of pork stir-fried with broccoli in a savory brown sauce. I’m not going to claim this version is strictly authentic, but I will say it hits all the same cozy, takeout-style flavors, just made fresher (and faster!) at home.
Tender strips of pork are tossed with crisp broccoli in a silky, savory sauce that’s just the right touch of mild and satisfying. Served over fluffy rice and finished with fresh scallions, this is the kind of easy, 25-minute dinner that everyone at the table will happily eat!
I’ve had “pork and broccoli” on repeat in my head for weeks. This one is fast, flexible, and exactly the kind of dinner that saves you on a busy weeknight. Minimal effort, big payoff. If you’ve got 25 minutes and one pan, you’re in business.
If you are into more asian-inspired recipes like this, you have to give this even quicker 15-minute Chicken Satay Rice Bowl recipe a try!
Why You’ll Love this Pork and Broccoli Stir Fry
- It’s truly weeknight fast. Start to finish in about 25 minutes, and most of that is just quick chopping and stirring. No complicated steps, no babysitting required.
- Everything comes together in a single skillet, which means fewer dishes staring at you after dinner (always a win).
- The sauce is savory with just a hint of sweetness. Nothing too bold or spicy, so it’s an easy crowd-pleaser.
- You get that same cozy, saucy, over-rice situation. BONUS without the wait time or the extra cost for delivery.
- It actually feels like a “real dinner.” Protein, veggies, and rice all in one.
Ingredient Notes
The magic here is in the sauce. It’s rich and savory with just a hint of sweetness, and it comes together with a handful of pantry staples.
You’ll notice there’s a balance of hoisin, soy sauce, and a touch of sugar. This keeps the flavor deep without being overpowering. The cornstarch helps create that glossy, restaurant-style finish that clings perfectly to the pork and broccoli.
Pork tenderloin
Note that pork tenderloin, called for here, is not the same as pork loin. Tenderloin is lean, cooks quickly and stays tender. Pork loin is more suitable for slow roasting.
Broccoli
The soft crunch of the broccoli gives this recipe the classic feel and also helps soak up the sauce beautifully, delivering deliciousness in every bite.
Scallions and garlic
Bring that essential stir-fry flavor base, with garlic adding savory depth and scallions giving a fresh bite that brightens the whole dish.
Red pepper flakes (optional)
Add a little gentle heat for balance, but they can easily be left out for a completely kid-friendly, mild version.
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Step-by-step Instructions
Note: I like to start the rice first, since it takes about the same amount of time as the stir fry.
For the Sauce
- In a bowl or large measuring cup, whisk together the chicken stock, hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes (if using), and cornstarch until smooth.
For the Pork Tenderloin
- Take your pork tenderloin, and using a sharp knife and cutting board, cut into thin, even slices of pork tenderloin.
- Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Add the pork, scallion whites, and garlic. Cook, stirring frequently, until the pork is just cooked through, about 3–4 minutes. Transfer to a plate.
For the Broccoli
- If needed, add a little more oil to the pan. Add the broccoli and cook for 3–4 minutes, until bright green and just starting to become tender.
- Pour in the sauce and bring to a simmer. Let it cook until slightly thickened and the broccoli is tender but still crisp.
Bring it all together
- Return the pork to the pan and stir to coat everything in the sauce. Cook for another 1–3 minutes, until the sauce thickens to your liking. If it gets too thick (or if you just want more sauce), add a splash of chicken stock to loosen it up.
Serve over a bed of white or brown rice and enjoy!
This pork and broccoli stir fry is better than takeout (and way faster than waiting on delivery), and it’s one of those dinners you’ll find yourself coming back to again and again!
Storage Tips
Refrigerator This stir fry keeps well in the refrigerator for about 3 days. Stir frys in general are some of my favorite leftovers!
Freezer This recipe freezes well for 2-3 months in an airtight container. To ensure the broccoli doesn’t get mushy when thawing, be sure not to overcook it (or just sauté some fresh broccoli as you heat it up).
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Pork and Broccoli Stir Fry
Ingredients
- 3/4 cup chicken stock more if needed
- 1/4 cup hoisin sauce
- 2 1/2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- Optional: 1/2 teaspoon red pepper flakes
- 1 1/2 tablespoon cornstarch
- 1 1/2 tablespoons avocado oil or any neutral oil
- 1 pound pork tenderloin cut into thin strips
- 3 scallions thinly sliced, white and green parts separated
- 4 cloves garlic chopped
- 5 cups broccoli florets and stems cut into bite-sized pieces
- 4 cups cooked white rice for serving
- Kosher salt and ground black pepper to taste
Instructions
- In a large measuring cup or medium-sized bowl, whisk together the chicken stock, hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes and cornstarch.
- Heat the oil in a large skillet or saucepan set over medium-high heat. Add the pork, scallion whites, and garlic. Cook, stirring frequently, until the pork is cooked through, 3-4 minutes. Transfer the pork to a plate and set aside.
- If needed, wipe out the skillet and add a bit more oil. Add the broccoli and cook for 3-4 minutes until almost tender.
- Add the sauce and bring to a simmer. Cook until the broccoli is tender but not mushy, then return the meat to the skillet and cook until the sauce has thickened, 1-3 minutes. If it thickens too much before the broccoli is tender, add a splash of chicken stock, until you reach your preferred consistency.
- Serve the pork, broccoli and sauce over rice. Top with the remaining scallion greens.
