Flavor packed Ground Pork Stir Fry is crazy delicious and a family favorite for good reason. Loaded with vegetables & the best sesame soy sauce, this 30-minutes meal is better than any Chinese take out.
I love this recipe because the pork is never tough. Using minced pork instead of strips or chunks results in tender juicy meat that cooks quickly. Plus ground meats are cheap for a budget-friendly meal everyone will love.
This was inspired by another spicy stir fry recipe on the blog, Keto Kung Pao Chicken. Both are gluten-free & low-carb. This salty savory recipe is great when followed by something sweet like tanghulu, Chinese candied fruit on skewers.
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Ingredients for Ground Pork Stir Fry
The key to this recipe is using lean ground pork & a variety of fresh vegetables with different colors. The stir fry is colorful and pretty. But it is also healthier than other recipes with minimal oil.
Note: that precut broccoli florets will be a little too big for this recipe. Cut them down into smaller bite-sized pieces (see instructions below). This will be easier to eat and the broccoli will cook quicker this way. Once cut down, a 12-ounce package becomes about 2 cups of loosely packed florets.
- Ground Pork - I recommend 80/20 lean pork, it can be found at most grocery stores, Trader Joe's, or butcher shops.
- Broccoli Florets - cut them into medium bite-sized pieces of similar size so they cook at the same rate.
- Carrots - diced into small pieces so they cook at the same time with the larger broccoli pieces.
- Red Bell Pepper - diced into small pieces, can use yellow, orange, or green bell peppers.
- Onion - minced into small pieces.
- Garlic - minced fresh cloves is best.
- Beef Broth - the base for the sauce plus helps steam the broccoli and carrots.
- Tamari - gluten-free soy sauce is the savory & umami flavor for the dish.
- Sesame Oil - for a classic nutty & Asian flavor to the sauce.
- Rice Vinegar - for acid & a sour kick to the sauce.
- Red Pepper Flakes - for a touch of spiciness.
- Cornstarch - to thicken the homemade cooking sauce.
See the recipe card for quantities & full instructions.
How to Make Stir Fried Pork & Veggies
With just 10 minutes of prep & 20-minutes to stir fry, it's fast enough for a quick weeknight dinner. This pork stir fry recipe is made in just one pan so clean up is also easy - Win Win!
Here is a summary of the easy steps for making Ground Pork Stir Fry:
- Stir Fry Pork & Add Broccoli & Carrots
- Add Remaining Ingredients & Cook
- Add Homemade Stir Fry Sauce
1 - Cook Pork & Add Broccoli & Carrots
Prep any vegetables that need to be chopped, diced, or minced. This stir fry cooks quickly so having all the items prepped, measured, and within arms reach is key.
Begin the recipe by using a large skillet or wok that has a lid. Be sure to use one that will hold all the ingredients.
To a large skillet add the crumbled pork and stir fry on medium-high for 2-3 minute. Add the minced onion and cook for 2-3 minutes or until the pork is cooked through and the onion is soft.
To the cooked pork mixture (do not drain the fat), add the diced carrots, broccoli chunks, and beef broth. Stir and bring the broth to a boil.
2 - Add Remaining Ingredients & Cook
Next up comes cooking the meat until it's done. Plus cooking the vegetables until they are tender yet still crisp.
Turn the stove down to medium and put the lid on the pan. Let the broccoli and carrots steam a bit in the saute pan for 5 minutes.
Do not let them cook too long or they will be mushy once the remaining steps are complete. The carrots and broccoli should still be firm but just starting to soften on the edges.
Add the bell peppers and garlic. Stir fry over medium heat & stir occasionally for 5 minutes. Do not put the lid back on.
While it is cooking, prepare the soy sesame sauce.
3 - Add Homemade Stir Fry Sauce
The 5-ingredient Asian sauce made from scratch is what makes this recipe the best. It is savory, salty, & spicy all in one. It whips up in just seconds & has no fillers or preservatives like store-bought bottled sauces. All flavor, no junk!
In a small bowl add the sauce ingredients; tamari, sesame oil, rice vinegar, red pepper flakes, and cornstarch. Whisk to combine.
Pour the sauce over the stir fry and stir to combine. Let the sauce thicken and heat up for 3 minutes. Turn the stove to low to keep warm.
Serve the ground pork stir fry and vegetables immediately while warm. It is great served as is or over cauliflower rice, steamed white rice, brown rice, or make lettuce cups.
Hint: serve with additional tamari soy sauce or other toppings such as toasted sesame seeds, minced cilantro, or hot sauce.
Substitutions & Variations
Here are some great recipe variations & ingredient substitutions that can be made. Add, omit, or use one of these alternatives for other delicious recipe ideas. These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences.
Substitutions
- Ground Pork - try thin strips of pork tenderloin or chops instead.
- Vegetables - use your favorites instead; try bok choy, cabbage, green beans, or
- Tamari - use regular soy sauce if gluten-free eating is not needed.
- Sesame Oil - try my homemade substitute for sesame oil if you need a replacement.
** Use low-sodium broth and soy sauce for a low-salt
Variations
Here are some ways to personalize this recipe to your individual tastes:
- Spicy - add double the amount of chili pepper flakes or add a dash of your favorite hot sauce when serving.
- Sweet - add a teaspoon of brown sugar or honey to the sauce when whisking.
- Kid-friendly or Mild - omit the red pepper flakes or use ½ the amount.
Equipment Needed
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making this recipe. Shop this recipe & buy these top-rated items today.
- Nonstick Wok with Lid
- Chopsticks (reusable & dishwasher-safe)
- Sesame Oil
- Tamari (gluten-free soy sauce)
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Storing & Reheating
Store leftovers in the refrigerator for up to 3 days. This can be frozen also for up to a month in the freezer. Defrost in the refrigerator before reheating.
To reheat, heat a teaspoon of sesame oil in a hot skillet over medium-hight heat. Carefully add the leftovers to the hot oil and stir fry until heated through, typically about 3-5 minutes. I started using this method when reheating pad thai and it is the best.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Prep and cut the ingredients before you start cooking since the recipe moves fast.
- Make sure the broccoli is uniform in size & bite-sized.
- Using a wok with a lid will help the veggies "steam" between stir frying steps.
- Whisk the sauce together after adding the bell peppers and garlic so it is ready when the pork & veggies are done.
FAQ
This recipe is so versatile and can be made with any type of minced meat. Try ground chicken, turkey, beef, or shrimp. Crumbled tofu & mushroom broth for a vegan option is also great.
You do not need to cook the broccoli before adding it to the stir fry. But if you have leftover cooked broccoli you can use it but make sure to add it along with the garlic at the end so it doesn't get overcooked and mushy. This works for cooked carrots too.
More One-Pan Recipes
Looking for other recipes like this? Try these quick and easy meals made in just one pan:
What to Serve with Ground Pork Stir Fry
This minced pork & broccoli stir fry is a complete meal all on its own. It is also great served over rice, noodles, or in lettuce cups.
You can also pair it with great appetizers, sides, & salads. These are my favorite dishes to serve with pork & vegetable stir fry:
Ground Pork Stir Fry
Equipment
- large skillet or wok with a lid
Ingredients
- 1 pound ground pork
- ¼ cup diced onion
- 2 cups fresh broccoli florets
- ½ cup diced carrots
- ½ cup diced bell pepper
- 2 cloves minced garlic
- ½ cup beef broth
Stir Fry Sauce
- ¼ cup tamari (gluten-free soy sauce)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes
Instructions
- In a large skillet brown the ground pork crumbled into small pieces. Cook over medium-high heat for 2-3 minutes. Stirring while it cooks.
- Once the meat is about halfway done cooking, add the onion. Stir and continue cooking both until the meat is done browning and the onions are turning translucent. This should be another 2-3 minutes.
- To the skillet, add the broccoli florets & diced carrots. Carefully pour in the beef broth - stir to combine. Put the lid on the pan and let it cook for 5 minutes.
- Remove the lid and stir in the minced garlic and diced bell peppers. Continue cooking for 5 minutes. Do not place the lid back on the pan or wok. ** While it is cooking, make the stir-fry sauce.
- To make the stir fry sauce, in a medium bowl add the ingredients - tamari, rice wine vinegar, sesame oil, red pepper flakes, and cornstarch. Whisk to combine.
- When the pork and vegetables are ready, pour in the stirfry sauce. Stir to combne and coat. Turn the heat down to low. Let the ingredients simmer in the sauce for 3 minutes.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 221 |
| % Daily Value* | |
| Total Fat 5.5g | 7% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 83mg | 28% |
| Sodium 1191mg | 52% |
| Total Carbohydrate 8.1g | 3% |
| Dietary Fiber 2.1g | 7% |
| Total Sugars 2.9g | |
| Protein 33.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 43mg | 3% |
| Iron 2mg | 13% |
| Potassium 776mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Recipe analyzed by  |
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Food Safety
When cooking with raw pork, follow these food safety tips.
- Cook to a minimum temperature of 145 °F (63 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
See more guidelines at USDA.gov.
Jennifer Wise says
This sounds very good. I bet I'd really like the minced pork as well. Thanks for sharing this post at the Will Blog for Comments #22 linkup. Hope to see you next week at #23.