CORNED BEEF/ BULLY BEEF & CABBAGE

Ingredients

• 1 can Canned Corned Beef (drained and sliced into bite‑size pieces)
• 0.5 head Small Cabbage (roughly chopped)
• 1 piece Bell Pepper (seeded and sliced thin)
• 1 medium Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Thyme (fresh leaves, roughly chopped)
• 2 tbsp Tomato Sauce (plain, for color)
• 1 tbsp Sweet Soy Sauce (kecap manis, adds sweetness and color)
• 1 tbsp Vegetable Oil (for sautéing)
• 0.25 tsp Black Pepper (ground, to taste)
• 2 stalks Green Onion (chopped, added at end)
• 2 tbsp Fresh Cilantro (chopped, added at end)

Instructions

1. Prepare Vegetables

   Chop half a small cabbage, slice the bell pepper and onion, mince the garlic, and roughly chop the thyme, green onions, and cilantro.

   Time: PT10M

2. Heat Skillet

   Place the skillet over medium heat and add 1 tablespoon of vegetable oil. Heat until the oil shimmers.

   Time: PT2M

   Temperature: medium heat

3. Sauté Aromatics

   Add the sliced onions, bell pepper, and fresh thyme to the hot oil. Cook, stirring frequently, for about 3 minutes until softened.

   Time: PT3M

   Temperature: medium heat

4. Add Garlic

   Add the minced garlic and sauté for 30 seconds, just until fragrant.

   Time: PT30S

   Temperature: medium heat

5. Introduce Color

   Stir in the tomato sauce and sweet soy sauce, mixing well for 1 minute.

   Time: PT1M

   Temperature: medium heat

6. Cook Corned Beef

   Add the sliced canned corned beef, breaking it up with the spoon. Cook for about 4 minutes, allowing the meat to warm through and begin to melt into the vegetables.

   Time: PT4M

   Temperature: medium‑high heat

7. Add Cabbage and Steam

   Add the chopped cabbage and a pinch of black pepper. Stir briefly, then cover the skillet and let the cabbage steam for 4 minutes.

   Time: PT4M

   Temperature: medium heat

8. Finish Steaming

   Uncover, give the mixture a quick stir, then re‑cover and steam for another 2 minutes until the cabbage is tender but still bright.

   Time: PT2M

   Temperature: medium heat

9. Add Fresh Herbs

   Remove the lid, stir in the chopped green onions and cilantro, and cook for 1 minute just to wilt the herbs.

   Time: PT1M

   Temperature: medium heat

10. Plate and Serve

    Transfer the stir‑fry to a serving dish. Serve hot with steamed white rice, sliced avocado, and fresh spiralized carrots.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

4g