2 teaspoons rice wine vinegar
1 teaspoon brown sugar
1 large garlic clove, crushed
1/2 teaspoon dried red chilli flakes
1 1/2 tablespoons salt-reduced soy sauce
1 tablespoon sesame oil
500g pork fillet, thinly sliced
200g green round beans, halved lengthways
2 carrots, cut into matchsticks
130g (2 cups) bean sprouts, trimmed
2 teaspoons lightly toasted sesame seeds
2 cups steamed brown rice, to serve
Combine vinegar, sugar, garlic, chilli flakes, 1 tablespoon of soy sauce and 2 teaspoons of sesame oil in a glass bowl. Add the pork and stir to coat. Cover and place in the fridge for 2-3 hours to marinate.
Cook the green beans in a large saucepan of boiling water over high heat for 1-2 minutes or until tender crisp, adding the carrot in the last 30 seconds of cooking. Refresh under cold running water. Drain. Transfer to a large bowl.
Add the bean sprouts, remaining soy sauce, remaining sesame oil and half the sesame seeds to the green bean mixture. Toss to combine.
Heat a barbecue flat plate or frying pan on high. Cook the pork, turning, for 2-3 minutes or until golden and just cooked. Divide green bean mixture among bowls. Top with the pork and remaining sesame seeds. Serve with the rice.