HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Pork Steak & Extra Baby Broccoli
Seared Pork Steak & Extra Baby Broccoli

Seared Pork Steak & Extra Baby Broccoli

with Creamy Coconut Laksa Sauce & Crushed Peanuts

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Steamed rice provides the perfect base for pan-seared pork and sautéed greens that'll have you experiencing a magical fusion feast with ease. For the big finish, pull the rabbit out of the hat by topping your pork with a creamy Asian coconut sauce. Tada!


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 bag

baby broccoli

1 bag

green beans



1 packet

pork loin steaks

1 sachet

Southeast Asian spice blend

1 tin

coconut milk

1 packet

crushed peanuts


1 bag

Asian greens

Not included in your delivery


olive oil

20 g



1.5 cup


½ tbs

soy sauce (for the veggies)

(ContainsGluten, Soy)

1 tsp

brown sugar

½ tbs

soy sauce (for the sauce)

(ContainsGluten, Soy)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3826 kJ
Fat42.7 g
of which saturates25.4 g
Carbohydrate74.1 g
of which sugars9.8 g
Protein52.8 g
Sodium714 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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 baby broccoli and green beans. Zest the lemon to get a pinch, then slice into wedges.


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans until tender, 3-4 minutes. Add the Asian greens, soy sauce (for the veggies) and a squeeze of lemon juice, stir to combine, then cook until the greens are wilted, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.


Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Season both sides of the pork loin steaks. When the oil is hot, cook the 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 a medium-high heat with a drizzle of olive oil. Cook the Southeast Asian spice blend and remaining garlic until fragrant, 1 minute. Add the 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 the seared pork steaks. Divide the garlic rice between bowls. Top with the soy veggies and pork. Spoon the creamy coconut laksa sauce over the pork. Sprinkle over the crushed peanuts. Serve with any remaining lemon wedges.