The Best Canned Corned Beef Recipes - Shelf Stable, Year Round Budget Friendly Meals

Ingredients

• 1/2 can Canned Corn Beef (drained and diced)
• 1 tbsp Olive Oil (for sautéing)
• 1 medium Yellow Onion (chopped)
• 2 cups Green Cabbage (chopped into bite‑size pieces)
• 1 medium Carrot (grated)
• 3/4 cup Green Beans (thawed if frozen)
• 1 cup Water (for sauce base)
• 1 piece Beef Bouillon Cube (dissolved in water)
• 1 tbsp Liquid Aminos (adds umami; soy sauce can be used)
• 2 tsp Cornstarch (for slurry)
• 2 tsp Water (cold, for slurry)
• 1 tsp Sesame Seeds (optional garnish)
• 1 tbsp Fresh Cilantro (chopped, optional garnish)
• to taste Salt (optional, adjust)
• to taste Black Pepper (optional)
• to taste Garlic Powder (optional)

Instructions

1. Open the Canned Corn Beef

   Use a sturdy can opener to remove the lid; watch for sharp edges and keep your thumb away. If you cut yourself, rinse the wound and apply a bandage.

   Time: PT5M

2. Dice the Corn Beef

   Transfer the corn beef to a cutting board and dice into small, bite‑size pieces.

   Time: PT5M

3. Prep the Vegetables

   Chop the onion, shred the cabbage, grate the carrot, and trim the green beans into bite‑size pieces.

   Time: PT10M

4. Heat Oil

   Place the skillet over medium‑high heat and add 1 tbsp olive oil. Let the oil heat for about 2 minutes.

   Time: PT2M

5. Sauté Onion

   Add the chopped onion to the hot oil and stir until translucent, about 3 minutes.

   Time: PT3M

6. Brown the Corn Beef

   Add the diced corn beef to the pan and sauté 3‑4 minutes until lightly browned and fragrant.

   Time: PT4M

7. Add Vegetables

   Stir in the cabbage, grated carrot, and green beans. Cook, stirring, for about 5 minutes until the cabbage wilts and the carrots soften.

   Time: PT5M

8. Season

   Season with salt, black pepper, and garlic powder to taste.

   Time: PT1M

9. Add Liquid Base

   Dissolve the bouillon cube in 1 cup water, add the liquid aminos, and pour the mixture into the skillet.

   Time: PT2M

10. Simmer

    Bring the sauce to a gentle simmer.

    Time: PT2M

11. Prepare Slurry

    In a small bowl, mix 2 tsp cornstarch with 2 tsp cold water until smooth.

    Time: PT1M

12. Thicken Sauce

    Slowly pour the slurry into the hot sauce while stirring. Cook 1‑2 minutes until the sauce thickens.

    Time: PT2M

13. Final Adjustments

    Taste and adjust seasoning if needed. Keep the sauce at a pourable consistency.

    Time: PT1M

14. Serve

    Spoon the stir fry over cooked rice. Garnish with sesame seeds and chopped cilantro if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g