Stir fry is typically Asian, but this version has fave 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.
Cube your corned beef into 1/4-inch cubes. If you are getting your corned beef from a deli, you can ask them to slice it for you in 1/4-inch slices which makes it easy.
The key to a successful stir-fry is having everything ready. For the veggies, I just used a few bags of Green Giant™ Steamers. You can use any kind really, but they do have a stir-fry variety.
If you use one with a sauce included (I used garden veggie), then rinse off the sauce that comes with the veggies because it’ll be too much mixed with the stir-fry sauce.
Speaking of sauce, you need it! This is a really basic one with a beef stock base plus some classic stir-fry flavors.
When you’re ready to cook, heat your skillet or wok over medium-high heat and add a drizzle of oil. Cook the beef until it’s browned on the edges and getting crispy, maybe 3-4 minutes.
Then toss in the thawed veggies. When you steam the veggies in the microwave, use the lower range for cooking time since they will keep cooking in the stir-fry.
Then add in the sauce and let it thicken for 2-3 minutes.
This is a great, easy stir-fry. Serve it over rice and good luck to ya!
Nick thinks St. Patrick's Day is the best! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.