Corned Beef Stir-Fry Recipe
Corned Beef Stir-Fry Recipe photo by Taste of Home
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Corned Beef Stir-Fry Recipe

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The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 7 tablespoons canola oil, divided
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 6 cups coarsely chopped cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/2 pound thinly sliced deli corned beef
  • Hot cooked rice, optional

Nutritional Facts

1 each: 243 calories, 19g fat (3g saturated fat), 25mg cholesterol, 629mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 9g protein.


  1. In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.
  2. In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice. Yield: 4-6 servings.
Originally published as Corned Beef Stir-Fry in Quick Cooking March/April 2000, p19

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Georgia Peach User ID: 187951 263454
Reviewed Mar. 14, 2017

"Great recipe except for all of the oil! Why is it needed? I used coconut oil to saute the veggies, but added no extra oil to the vinegar/sugar mixture. I did moisten the stir fry with chicken broth and let it simmer while the rice was cooking."

Louisey1954 User ID: 3521675 31904
Reviewed Jun. 24, 2014

"Really good. I went 1 1/2 for the oil mixture and did not add the rice. clr"

tendetroit User ID: 5981114 84739
Reviewed May. 9, 2011

"Take this to a church potluck was a major hit. I've also made it with turkey corn beef was still good"

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