Seared Pork Steak & Baby Broccoli
with Creamy Coconut Laksa Sauce & Crushed Peanuts- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
300 g
Pork Loin Steaks
1 packet
Green beans
1 sachet
Southeast Asian Spice Blend
1 packet
Coconut Milk
1 packet
Basmati Rice
1
Baby Broccoli
1
Asian Greens
1
Lemon
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the Asian greens. Trim and halve the green beans and baby broccoli. Zest the lemon (see ingredients) to get a pinch and slice into wedges.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the green beans and baby broccoli and cook until tender, 5-6 minutes. Add the Asian greens, a drizzle of soy sauce and a squeeze of lemon juice and cook until wilted, 1-2 minutes. Season. Transfer to a plate and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Season both sides of pork loin steaks. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
• While the pork is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook Southeast Asian spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk, the brown sugar, soy sauce (for the sauce), lemon zest and a squeeze of lemon juice and stir to combine. Season and simmer until reduced slightly, 2-3 minutes.
• Slice seared pork. Divide garlic rice between bowls. Top with pork and soy veggies. • Spoon creamy coconut laksa sauce over pork. Sprinkle over crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!
