Grilled Pork Ribeye Recipe
Frenched pork ribeye with a honey ginger soy glaze, jasmine rice cake and vegetable stir-fry in a house made peanut sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
In a bowl, mix honey, soy sauce, grated ginger, minced garlic, salt, and pepper. Marinate the pork ribeye in the mixture for at least 30 minutes.
- 2
Cook Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, typically 1 cup rice to 1.5 cups water. Once cooked, set aside.
- 3
Prepare the Peanut Sauce
In a saucepan, combine peanut butter, coconut milk, lime juice, and chili flakes. Cook over low heat, stirring until smooth. Adjust seasoning with salt if needed.
- 4
Stir-Fry Vegetables
In a large skillet or wok, heat cooking oil over medium-high heat. Add the vegetable mix and stir-fry for about 5-7 minutes until tender but still crisp. Season with salt and pepper.
- 5
- 6
Assemble the Dish
On a plate, place a jasmine rice cake, top with sliced grilled pork ribeye, and serve with a side of stir-fried vegetables drizzled with peanut sauce.
