Corned Beef Stir-Fry

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia

Ingredients

  • 7 tablespoons canola oil, divided
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 6 cups coarsely chopped cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/2 pound thinly sliced deli corned beef
  • Hot cooked rice, optional

Directions

  1. In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.
  2. In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice.

Nutrition Facts

1 serving (calculated without rice): 243 calories, 19g fat (3g saturated fat), 25mg cholesterol, 629mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 9g protein.

The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia
Recipe Creator

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