Ingredients

The following ingredients have 4 Servings
  • 1 cup beef stock
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon cornstarch
  • 1 lb corned beef, cubed
  • 2 tablespoons neutral oil (like canola)
  • 2 packages (12 oz) frozen vegetables (stir-fry variety or your favorite)
  • Rice, for serving
  • Fresh cilantro, garnish
  • Chili garlic sauce, garnish

Instruction

  • For sauce, whisk together beef stock, rice wine vinegar, sugar, soy sauce, chili garlic sauce and cornstarch. Set aside.
  • Cut corned beef into 1/4-inch cubes. In a large skillet or wok, add a drizzle of oil over medium-high heat. Once the oil is hot, add corned beef and cook until crispy on the edges, 4-5 minutes.
  • Meanwhile, cook according to package directions. Since veggies will cook more in the stir-fry, use the lowest guideline for microwaving time. If the package has a sauce included, rinse the sauce off in a colander after cooking.
  • Toss thawed veggies into the skillet or wok with the corn beef and toss to combine. Cook until heated through.
  • Pour stir-fry sauce in and let reduce for 2-3 minutes.
  • Serve stir-fry immediately over rice with fresh cilantro and extra chili garlic sauce.