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Corned Beef Stir-Fry

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Macheesmo
Updated Mar 16, 2017
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A great twist on classic stir-fry using corned beef!

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!

Corned Beef Stir-Fry

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

Sauce

  • 1 cup beef stock
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon cornstarch

Stir Fry

  • 1 lb corned beef, cubed
  • 2 tablespoons neutral oil (like canola)
  • 2 packages (12 oz) frozen vegetables (stir-fry variety or your favorite)
  • Rice, for serving
  • Fresh cilantro, garnish
  • Chili garlic sauce, garnish

Instructions

  • Step 
    1
    For sauce, whisk together beef stock, rice wine vinegar, sugar, soy sauce, chili garlic sauce and cornstarch. Set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Toss thawed veggies into the skillet or wok with the corn beef and toss to combine. Cook until heated through.
  • Step 
    5
    Pour stir-fry sauce in and let reduce for 2-3 minutes.
  • Step 
    6
    Serve stir-fry immediately over rice with fresh cilantro and extra chili garlic sauce.

Nutrition

310 Calories
22g Total Fat
17g Protein
11g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
200
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
% Daily Value*:
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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