The latest entry in the “Weird But Good” category… or is it the “Ugly But Good” category? Who knows? This was both weird and pretty ugly, too. But, it had the taste of corned beef and cabbage in every bite. And, it was super quick and super easy. After two days in a row of corned beef sandwiches. I was getting bored. And, there’s one reason this works. By adding the corned beef at the last minute, it stays tender and moist. Corned beef doesn’t reheat well. So, here, I just added the roughly cut pieces at the last minute. This allowed the meat just enough time to heat properly, yet retain a decent color.
Corned Beef Stir Fry
makes 1 large bowl
(2-3 servings)
1 Tablespoon butter
1 cup sautéed cabbage
a few pieces of leftover carrots and celery
1 Tablespoon Dijon mustard (or coarse grained mustard)
1 cup leftover white rice
2 slices of corned beef, cut roughly into pieces
generous sprinkle of freshly ground black pepper
fine sea salt, to taste
Heat the wok and add butter. Add cabbage. Toss gently and allow to heat evenly. Then, add mustard and rice. Stir to combine. Allow to heat thouroughly. Then, add chunks of leftover corned beef. Stir to combine and cook for about 1 minute.
From start to finish, this lunch took less than 5 minutes to make.
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