Best Corned Beef N Onion Stirfry Recipes

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IRISH BOILED DINNER (CORNED BEEF)



Irish Boiled Dinner (Corned Beef) image

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

Provided by Ann Hester

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 6h

Yield 6

Number Of Ingredients 5

1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges

Steps:

  • Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
  • Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
  • Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g

COLORFUL BEEF STIR-FRY



Colorful Beef Stir-Fry image

I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 cups.

Number Of Ingredients 17

1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup reduced-sodium beef broth
1-1/2 teaspoons canola oil, divided
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup fresh snow peas
1/2 cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

Steps:

  • In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.

Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

SPICY STIR-FRIED CORNED BEEF AND CABBAGE



Spicy Stir-Fried Corned Beef and Cabbage image

This clever use of fresh cabbage and leftover boiled corned beef is inspired by Chinese American-style kung pao chicken. It gets fiery heat from chiles, tingling spice from Sichuan peppercorns and delightful crunch from roasted peanuts.

Provided by Justin Chapple

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 scallions, white parts minced and green parts cut into 1-inch pieces
2 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 to 3 teaspoons crushed Sichuan peppercorns, optional
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon distilled white vinegar
2 teaspoons cornstarch
3 tablespoons peanut or canola oil
1/3 cup dried red chiles, such as Tianjin
One 1-pound piece boiled corned beef, cut into 1-inch pieces
One 1-pound wedge green cabbage (about 1/2 small head), cut into bite-size pieces
1/2 cup roasted peanuts, preferably unsalted red-skinned peanuts
Cooked rice, for serving

Steps:

  • Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
  • Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
  • Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.

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