· 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
Step 1Whisk together the peanut butter, water, tamari or soy sauce, vinegar, and 1/2 tablespoon of the sesame oil in a small bowl; set aside.Step 2Heat 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.Step 3Add 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.