Corned Beef and Cabbage Stir-Fry

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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This Corned Beef and Cabbage Stir-Fry is a fusion twist on a classic dish, combining the savory flavors of corned beef with the freshness of stir-fried vegetables. Perfect for a quick weeknight meal that feels both comforting and exciting.

Ingredients for Corned Beef and Cabbage Stir-Fry

Corned beef brisket is the star of the show here, bringing its signature savory, slightly salty flavor. If you have leftovers, this is a great way to use them up. The vegetable oil is for frying—its neutral flavor won’t interfere with the other ingredients. The green cabbage adds a fresh crunch and slight sweetness when stir-fried. Carrot brings a pop of color and subtle sweetness, complementing the savory beef. The red bell pepper not only adds color but also a mild, sweet flavor. Garlic infuses the dish with an aromatic depth that’s hard to resist. The combination of soy sauce and oyster sauce provides a savory umami boost, while black pepper adds a hint of spice. Finish with green onions for freshness and sesame seeds for a nutty touch.

Tips & Tricks

  • Pre-slice all your vegetables before starting to cook; it makes the process smoother and quicker.
  • Use a wok if you have one for better heat distribution.
  • If the corned beef is too salty, rinse it under cool water before slicing.
  • Adjust the soy sauce and oyster sauce to your taste; start with less and add more if needed.

Serving Suggestions

This stir-fry pairs wonderfully with steamed jasmine rice or quinoa for a wholesome meal. If you want to keep it low-carb, try serving it over a bed of cauliflower rice. A light cucumber salad on the side can add a refreshing contrast to the savory flavors.

Frequently Asked Questions

Can I use a different type of meat?
Yes, cooked chicken or beef can be substituted, though it will alter the flavor profile slightly.
How can I make this dish vegetarian?
Replace corned beef with firm tofu or tempeh, and use vegetarian oyster sauce.
What if I don’t have oyster sauce?
You can use hoisin sauce or a mix of soy sauce and a dash of sugar as a substitute.

Corned Beef and Cabbage Stir-Fry Recipe Walkthrough

Start by heating 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once the oil shimmers, it's ready. Add the sliced corned beef brisket to the pan. You’ll want to cook it until it’s nicely browned on the edges, which should take about 5 minutes. Keep an eye on it to avoid burning, then remove it from the pan and set it aside.

In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and let it sauté until fragrant—this should only take about a minute. Be careful not to let it burn. Next, add the sliced cabbage, julienned carrot, and sliced red bell pepper. Stir-fry these veggies for about 5-7 minutes until they’re tender-crisp. You’ll know they’re ready when the cabbage starts to soften but still has a slight crunch.

Return the corned beef to the pan, mixing it with the vegetables. Pour in the soy sauce and oyster sauce, then sprinkle with black pepper. Stir everything together, ensuring all the ingredients are well coated with the sauce. Let it cook for another 3-5 minutes until the beef is heated through.

Finally, garnish your stir-fry with chopped green onions and a sprinkle of sesame seeds for an extra layer of flavor and a touch of elegance.

Why You'll Love This Recipe

  • Packs a punch of flavor with minimal ingredients.
  • Quick to make, perfect for busy weeknights.
  • A hearty dish that utilizes leftover corned beef beautifully.
  • Offers a delightful mix of textures from tender beef to crisp veggies.

Ingredients

1 lb corned beef brisket
2 tbsp vegetable oil
1 small head of green cabbage, sliced
1 large carrot, julienned
1 red bell pepper, sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp black pepper
1/4 cup green onions, chopped
1 tbsp sesame seeds

Step-by-step Instructions

1. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
2. Add the corned beef brisket and cook until browned, about 5 minutes. Remove from the pan.
3. In the same pan, add the remaining tablespoon of oil.
4. Add garlic and sauté until fragrant, about 1 minute.
5. Add cabbage, carrot, and bell pepper to the pan and stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Return the corned beef to the pan.
7. Stir in soy sauce, oyster sauce, and black pepper, mixing well to combine.
8. Cook for another 3-5 minutes until heated through.
9. Garnish with green onions and sesame seeds before serving.

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