Corned Beef Stir-Fry Recipe

4.5 5 4
Corned Beef Stir-Fry Recipe
Corned Beef Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Corned Beef Stir-Fry Recipe

Read Reviews
4.5 5 4
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.
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

Nutritional Facts

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

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  • 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
  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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Reviews forCorned Beef Stir-Fry

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Sue User ID: 9229295 285005
Reviewed Mar. 13, 2018

"Did the chicken broth simmer make the veggies softer? The oil does not seem to excessive since the first oil is important to make the vinegar/sugar mixture a sauce to flavor the veggie/corned beef mixture. Then it is a taste preference in the long run. To each his own. Enjoyed"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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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