Corned Beef Stir Fry Recipes

SPICY STIR-FRIED CORNED BEEF AND CABBAGE

Steps:

• Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
• Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
• Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.

CORN BEEF STIR FRY

Steps:

• In a small bowl, whisk 4 Tablespoons of the oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.
• In a large skillet, sauté cabbage, carrots and onion in the remaining oil for 15 minutes or until vegetables are tender crisp. Stir in vinegar- oil mixture and corned beef. Cover and simmer for 10 minutes, until heated through. Serve with noodles or rice.

FRIED CABBAGE AND CORNED BEEF

Steps:

• 1. Chop both heads of cabbage into bite-size squares.
• 2. On high heat, in a large electric skillet or deep cast iron pot, melt butter (get it sizzling).
• 3. Then add cabbage. Stir to coat cabbage with butter. Add salt, pepper, and sugar. Stir and mix seasonings in well.
• 4. Lower heat to medium-high let the cabbage start to brown and some of it will even start getting a little burnt looking. That is ok, it adds to the flavor of the dish. Get as much of the cabbage started to fry and get translucent and brown. Partially cover, turn down the heat by half, almost to low. Let simmer, stirring occasionally to reduce burning and sticking. I usually let the cabbage simmer and brown for an hour or so. I let as much of the water cook off of the cabbage as possible. Taste test it to make sure you have just the right amount of **salt (I really do not use very much salt, since the canned corned beef is pretty salty.), pepper, and sugar. The taste should be more cabbage flavor than seasonings. **The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.**
• 5. Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
• 6. Break up the corned beef. Cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let slow simmer while you are mixing up the cornbread and baking it.
• 7. Once the cornbread is done, it is dinnertime. Enjoy!!

CORNED BEEF STIR-FRY

Steps:

• In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside. , In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice.