Corned Beef & Cabbage Stir Fry
Submitted by barbarag2000
Leftover corned beef meets crisp cabbage, tart Granny Smith apple, and a savory soy sauce glaze in this quick wok stir fry. A brilliant twist on the classic Irish dinner.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsWhat happens when Ireland meets the wok? This. And it’s brilliant.
Shredded cabbage, chopped onion, and tart Granny Smith apple hit a hot wok with a little oil, then get a quick steam to stay crisp-tender. Sliced corned beef joins in just long enough to heat through, and a quick soy-cornstarch glaze pulls everything together with a glossy, savory finish.
The apple is the secret weapon here. Its tartness cuts right through the salty richness of the corned beef and gives each bite a surprising brightness.
Pro Tips
- Use leftover corned beef from a boiled dinner or St. Patrick’s Day feast. Slice it thin against the grain for the best texture.
- Keep the cabbage slightly crisp. Overcooked cabbage in a stir fry is nobody’s friend.
- Dissolve the cornstarch in cold water before adding. Dumping dry cornstarch into a hot wok will give you lumps, not a glaze.
Ingredients
Directions
Heat oil with salt in wok.
Add cabbage, onion and apple. Stir fry for 2 minutes.
Add water and sugar. Cover and steam for about 10 minutes or until cabbage in still slightly crisp.
Uncover and stir occassionally.
Add corned beef.
Stir fry for 1 minute. Cover and steam about 1 to 2 minutes or until corned beef in heated.
Add soy sauce and dissolved cornstarch.
Stir until slightly thickened.
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