Dump raw pork stir fry strips in the baking dish and 3 pantry staples to get a meal so delicious your husband will be begging for more.

This 4-ingredient oven pork stir fry strips dish is one of those busy-night miracles: you literally dump raw pork stir fry strips into a baking dish, whisk together three simple pantry staples, and let the oven do the rest. The bright golden sauce bakes into the meat, turning it tender, flavorful, and just a little sticky around the edges. It’s the kind of no-fuss, family-friendly meal that feels special enough for a cozy Friday night, but simple enough for any weeknight when you don’t want a pile of dirty pans.

Serve these saucy pork stir fry strips over hot white or brown rice to soak up all that golden, savory-sweet sauce. Steamed or roasted veggies like broccoli, green beans, or carrots make an easy side, and a simple side salad adds some crunch and freshness. If your family loves bread, warm dinner rolls or buttered toast are great for swiping up the extra sauce. For a more casual feel, tuck the pork into warm tortillas or over buttered egg noodles and let everyone build their own plates at the table.

Servings: 4

1 1/2 pounds raw pork stir fry strips

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic or glass baking dish (about 9x13 inches or similar size).

Spread the raw pork stir fry strips evenly in the bottom of the baking dish, breaking up any clumps so they cook evenly.

In a small bowl, whisk together the soy sauce, honey, and yellow mustard until the mixture is smooth and a bright golden-yellow color.

Pour the sauce evenly over the pork stir fry strips, turning the strips gently with a spoon or tongs so they are all coated in the sauce. Spread the pork back into an even layer.

Cover the baking dish tightly with foil to keep the pork moist, then place it on the middle rack of the preheated oven.

Bake covered for 20 minutes. Carefully remove the foil (watch for hot steam), stir the pork and sauce, and spread back into an even layer.

Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the pork is cooked through, tender, and lightly caramelized on the edges. The internal temperature of the thickest pieces should reach at least 145°F (63°C).

Once done, give the pork a final stir to coat all the strips in the thickened sauce. Let it rest for 3–5 minutes, then taste and adjust with a splash more soy sauce or a drizzle of honey if desired before serving.

For picky eaters, you can dial back the mustard to 1 tablespoon so the flavor is milder and more sweet than tangy. If your family likes a little kick, add a pinch of red pepper flakes or a teaspoon of hot sauce to the sauce mixture before baking. To stretch the meal, toss in sliced onions or bell peppers around the pork strips before pouring on the sauce; they’ll soften and soak up the flavor as everything bakes. If you prefer a thicker, stickier glaze, bake uncovered for the last 10–15 minutes as directed and, if needed, broil for 1–2 minutes at the end, watching closely so the sugars in the honey don’t burn. For a slightly different pantry spin, swap half of the honey for ketchup to make it taste more like a simple sweet-and-sour pork. Food safety tips: Always start with fully thawed pork; baking from frozen can cause uneven cooking. Use a clean thermometer to check that the pork reaches at least 145°F (63°C) in the center of the thickest strips, and let it rest a few minutes so the juices redistribute. Avoid reusing any marinade or sauce that has touched raw pork unless it has been fully cooked in the oven as part of the dish. Store leftovers in an airtight container in the refrigerator within 2 hours of cooking, and reheat thoroughly before serving again.