Corned Beef Stir-Fry
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A great twist on classic stir-fry using corned beef!MORE+LESS-
Updated March 16, 2017
Sauce
2
tablespoons rice wine vinegar
2
teaspoons chili garlic sauce
Stir Fry
2
tablespoons neutral oil (like canola)
2
packages (12 oz) frozen vegetables (stir-fry variety or your favorite)
Chili garlic sauce, garnish
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1
For sauce, whisk together beef stock, rice wine vinegar, sugar, soy sauce, chili garlic sauce and cornstarch. Set aside.
2
Cut corned beef into 1/4-inch cubes. In a large skillet or wok, add a drizzle of oil over medium-high heat. Once the oil is hot, add corned beef and cook until crispy on the edges, 4-5 minutes.
3
Meanwhile, cook according to package directions. Since veggies will cook more in the stir-fry, use the lowest guideline for microwaving time. If the package has a sauce included, rinse the sauce off in a colander after cooking.
4
Toss thawed veggies into the skillet or wok with the corn beef and toss to combine. Cook until heated through.
5
Pour stir-fry sauce in and let reduce for 2-3 minutes.
6
Serve stir-fry immediately over rice with fresh cilantro and extra chili garlic sauce.
Expert Tips
- If you're getting your corned beef from a butcher, have them slice it for you into 1/4-inch thick slices.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 200
% Daily Value
- Total Fat
- 22g
- 34%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 26%
- Sodium
- 1250mg
- 52%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 0g
- Protein
- 17g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 20%
- 20%
- Calcium
- 0%
- 0%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Stir fry is typically Asian, but this version has favorite St. Patrick's Day flavors.There’s nothing that signifies St. Patrick’s Day more to me than a big corned beef. I highly encourage you to make your own, but you can also buy a really good one these days.One problem: You will almost certainly have a lot of leftovers and probably get sick of eating it as-is.Stir-fry to the rescue!Corned beef is really flavorful, so you don’t need a lot of other stuff to make a great stir-fry out of it. Some veggies and a simple sauce will get the job done.The key to a successful stir-fry is having everything ready. You can use any kind of frozen veggies. If you're getting your corned beef from a butcher, have them slice it for you into 1/4-inch thick slices.This is a great, easy stir-fry. Serve it over rice and good luck to ya!