Pork & Marinade
- 1 small pork tenderloin (1.25-1.5 pounds)
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 5-6 green onions
- Vegetable oil
- 3 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon barbeque sauce
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Pork & Marinade:
- Cut tenderloin in half lengthwise (to make 2 long strips). Cut each strip as thinly as you can so that you end up with thin little pieces of pork. Add pieces to a medium bowl; set aside.
- Chop green onions into 2-inch pieces, reserving ends to be chopped as garnish later. Add onion pieces, 1 tablespoon each sriracha and soy sauce, pepper and salt to pork and stir to combine. Marinate pork and onions for 2-8 hours.
- Meanwhile, combine sauce ingredients and stir well; set aside.
Cook & Assemble:
- Add just enough oil to coat the bottom of a very large non-stick skillet or wok and heat over high heat. Once skillet is hot, add half of the pork and onions in a single layer (cook in batches to ensure the pork cooks correctly).
- Cook for 3-5 minutes, stirring frequently, or until pieces are nicely browned and starting to crisp. Remove to a bowl or plate and continue cooking the rest of the pork and onions. Once all the pork is browned, return to skillet, reduce heat to medium, add the sauce and stir to coat. Continue cooking for 3-4 minutes or until sauce is thickened.
- Serve with white rice and garnish with fresh chopped green onions.
- This cooks quickly so make sure your rice is done or almost done before you start cooking the pork.
- Consider doubling the sauce recipe if you like a lot of sauce or plan on having this over rice.
- I think this would also be amazeballs in lettuce wraps!
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