Ingredients
1/4 cup reduced-sodium soy sauce
3/4 cup low-sodium chicken broth
2 tablespoons fresh lime juice
4 teaspoons cornstarch
1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise
Kosher salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1/4 cup safflower oil
1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise
1 small onion, halved and thinly sliced
8 cloves garlic, smashed and peeled
2 tablespoons minced fresh ginger (from a 2-inch piece)
1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes
1 can (8 ounces) sliced water chestnuts, drained
Steamed rice, for serving (optional)
Preparation
Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar.
Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes.
Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.
