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Pork Steak & Peanut Sauce

Pork Steak & Peanut Sauce

with Sesame Veggie Toss

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Pork and veggies are a tried-and-true Asian-inspired favourite. But to get it just right, you have to hone in on the sauce, which can make or break the dish. Luckily, we’ve got a good one: we’re blending crunchy crushed peanuts with garlic, ginger paste and teriyaki sauce, then drizzling it all over to create waves of savoury goodness throughout.

The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsQuick PrepUnder 650kcal
Allergens:SesameGlutenSoyPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

zucchini

1

capsicum

1

red onion

1 sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2 clove

garlic

1 packet

pork loin steaks

½ packet

teriyaki sauce

(ContainsSesame, Gluten, Soy)

1 packet

ginger paste

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1871 kJ
Fat13.7 g
of which saturates2.3 g
Carbohydrate28.4 g
of which sugars25.9 g
Dietary Fibre12 g
Protein46.6 g
Sodium721 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and zucchini into bite-sized chunks. Thinly slice the capsicum. Slice the red onion into wedges. Place the veggies and black sesame seeds on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the garlic.

3

When the veggies have 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Season and transfer to a plate. Cover with foil to rest.

4

While the steak is resting, return the frying pan to a medium heat with a drizzle of olive oil. Cook the garlic, ginger paste and the crushed peanuts until fragrant, 1 minute. Add the teriyaki sauce and a splash of water, stir until heated through, 1 minute. Add the steak resting juices and stir to combine.

5

When the veggies are cooked add the baby spinach leaves to the tray and toss to combine.

6

Divide the pork steak and sesame veggies between plates. Top the pork with the peanut sauce.