A unique stir-fry twist on the classic corned beef and cabbage dish with vibrant vegetables and a savory sauce. Perfect for a quick and flavorful meal, this recipe is a great choice for those looking to enjoy traditional flavors in a new way.
Inspired by the classic Irish-American dish, this stir-fry version infuses traditional flavors with a fast-paced cooking method, maintaining a nod to its historical roots while embracing modern culinary techniques.
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
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.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through or in the microwave for 1-2 minutes.
Share
