Black Bean Pork with Nutty Broccoli and Pea Salad

Black Bean Pork with Nutty Broccoli and Pea Salad

Ready in minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 22, 2018.
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Ingredients

PORK

  • 550g lean pork sirloin steaks
  • 2 tsp oil or spray oil
  • 30g black beans, roughly chopped
  • 1 Tbsp soy sauce
  • ¼ tsp salt
  • ¾ tsp honey
  • Pinch of chilli flakes or cayenne pepper (optional)

SALAD

  • 1 broccoli, florets diced 2cm and stalk thinly sliced
  • 250g bag frozen peas
  • 1 bok choy, end trimmed 1cm, rinsed and thinly sliced

DRESSING

  • 1 tsp sesame oil
  • 2 tsp soy sauce
  • 1½ tsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 sachet peanut butter
  • 1 tsp finely grated ginger
  • 1 Tbsp water

TO SERVE

  • 1 pack chopped cashew nuts

Steps

  1. Preheat oven to 200ºC. Bring a medium pot of salted water to the boil. Line an oven tray (with a lip) with baking paper.
  2. Prep & cook pork. Pat pork dry and toss on prepared tray with all remaining pork ingredients. Roast for 9-11 minutes, turning once, until pork is firm. Set aside, covered, to rest.
  3. Prep & cook salad. Cook broccoli and peas in pot of boiling water for 3–4 minutes, until tender. Add bok choy and cook for a further 30 seconds, to wilt. Drain well.
  4. Make dressing. In a large bowl, whisk together dressing ingredients.
  5. Slice pork. Thinly slice against the grain, reserving any resting juices. Toss sliced pork with the black beans and juices on tray.
  6. Finish salad. Add salad vegetables and sliced pork to bowl with dressing (reserve black beans and juices on tray) and toss well to combine. Season.
  7. To serve, divide salad between plates. Top with pork, spoon over resting juices (and black beans) and sprinkle over cashews.

Nutritional Information

Energy 1438 kj
344 kcal
Protein 40.8g
Carbohydrate 11.2g
Fat 13.9g