Ingredients

• 1/2 lbs Pork, thinly sliced
• 1/4 cup soy sauce, divided
• 2 tbsp sesame oil, divided
• 1/2 C vegetable stock
• 2 tbsp cornstarch
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 heads of broccoli, cut into florets
• 1 lbs portabella mushroom, cleaned and sliced into 1/2-inch strips
• 4 C cooked long-grain white rice, for serving
• Sesame seeds, for garnish, optional

Directions

• Combine steak, 1 tablespoon soy sauce and 1 tablespoon sesame oil in a large resealable plastic bag, massaging to evenly distribute the marinade. Refrigerate for at least 10 minutes.
• Meanwhile, combine broth, cornstarch, brown sugar, garlic, remaining soy sauce and remaining sesame oil in a large bowl. Whisk and set aside.
• Heat olive oil in a large skillet over high heat. Add marinated steak and cook, stirring to sear all sides, until browned, about 3 minutes. Add broccoli and mushrooms and cook, stirring occasionally, until crisp-tender, about 2 to 3 minutes
• Add stock mixture and cook until a thick sauce forms, about 5 minutes. Divide rice among 4 serving bowls. Top each bowl evenly with mushroom mixture. Garnish with sesame seeds and serve.

Notes

• 3-31-25
• I added
• 1/2 Red Bell Pepper, Rough Chop
• 1/2 Yellow Onion, Thick Slice
• Chili Garlic Paste, Smidge

Photos