Savory Corned Beef and Cabbage Stir-Fry with Ginger Soy Glaze
This budget-friendly corned beef stir-fry combines tender strips of corned beef with vibrant vegetables, all tossed in a zesty ginger soy glaze. It's a unique twist on traditional corned beef dishes, delivering maximum flavor without breaking the bank.
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Begin by slicing the corned beef into thin strips against the grain. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced corned beef to the skillet and stir-fry for about 3-4 minutes until it starts to brown.
Remove the corned beef from the skillet and set it aside. In the same skillet, add another tablespoon of oil and toss in 1 cup of sliced cabbage, 1 cup of shredded carrots, and 1 bell pepper sliced into strips.
Stir-fry the vegetables for about 5 minutes until they are tender-crisp. While the vegetables are cooking, prepare the ginger soy glaze by mixing 1/4 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of grated fresh ginger, and 1 teaspoon of sesame oil in a small bowl.
Return the corned beef to the skillet with the vegetables and pour the ginger soy glaze over the mixture.
Stir everything together and cook for an additional 2-3 minutes until heated through. Serve the stir-fry hot over cooked rice or quinoa, garnished with sesame seeds and chopped green onions if desired.
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