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🍽️ Asian Vegetable Rice Pan with Spicy Coconut Pork

600 kcal · 30 min · 4 servings

Ingredients

• Pork neck steaks 600 g
• Curry powder 1 tsp
• Oil 6 tbsp
• Salt pinch
• Coconut flakes 2 tbsp
• Broccoli 1 pc
• Pepper, red 2 pcs
• Onions, red 1 pc
• Carrots 3 pcs
• Long grain rice 300 g
• Peanuts 4 tbsp
• Soy sauce 3 tbsp
• Honey 1 tsp

Instructions

1. 1. Rinse the meat, pat dry with a kitchen towel, and cut into strips. In a bowl, mix the meat pieces well with curry, 2 tbsp oil, salt, and coconut flakes, then set aside to marinate.
2. 2. Wash the broccoli thoroughly, remove the thick stem, and separate into florets. Wash the pepper, halve it, remove the seeds, and cut into cubes. Halve the onion, peel, and cut into strips. Peel the carrots and slice them.
3. 3. In a pot, bring the rice to a boil with about 700 ml of salted water, then simmer covered over medium heat for about 15 minutes.
4. 4. Heat 2 tbsp oil in a pan over high temperature and stir-fry the onions and carrots vigorously for about 2 minutes. Then add the pepper and broccoli, toss briefly, and cook covered over medium heat for about 10 minutes.
5. 5. In another large pan, heat 2 tbsp oil over high heat and stir-fry the meat strips vigorously on all sides for about 2 minutes. Then remove from the heat and let rest until serving.
6. 6. Coarsely chop the peanuts. Add soy sauce and honey to the vegetables, mix well, and season with salt and pepper. If desired, mix the vegetables with the rice and plate. Place the coconut pork alongside, sprinkle with peanuts, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 600
• Protein: 30 g · Fett/Fat: 22 g · Carbs: 70 g