I was my mom’s sous chef growing up. I spent so much time with her in the kitchen from childhood to my mid-twenties, but it never occurred to me that one of her struggles was figuring out what to cook for our next meal.
Why wasn’t anyone honest with us when we were teens, warning us that this would be one of our life-long dilemmas? That we would constantly be asking ourselves, “What’s for dinner (or lunch) today?” 🤔
Well, last week, my brain officially gave up on meal planning. Thankfully, I have a blog to turn to whenever I run out of ideas. Though, honestly, sometimes I just wish someone would cook for me (ahem, siblings, I’m looking at you!👀).
Anyway, I came across this Beef, Pepper, and Corn I made a long time ago. But since I was too lazy to go grocery shopping, I used canned corned beef instead of fresh beef. And let me tell you—it was just as delicious!
Would I make it again? Absolutely.
If you want to see how to make this dish, check out my YouTube Shorts. And if you love canned corned beef, don’t miss my Canned Corned Beef Sinigang recipe. Enjoy!😊
Corned Beef, Pepper, and Corn
Ingredients
- 260 g canned corned beef
- 2 tbsp butter
- ½ tbsp cooking oil
- 1 tbsp chopped onion
- 1 clove garlic minced
- ½ cup corn kernel
- 2 tbsp honey
- 2 tbsp water
- 1 tbsp oyster sauce
- 1 tsp ground black pepper
- Salt to taste
- Spring onions sliced to garnish
Instructions
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In a hot skillet or pot, add the corned beef. Cook until almost dry.
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Add oil and butter. Cook until the butter is melted.
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Add the garlic and onion. Stir and cook for about 2 minutes.
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Add the corn, water, honey, oyster sauce, ground black pepper, and salt. Cook for 5 minutes.
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Taste and adjust the seasoning as needed.
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Remove the pan from the heat.
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Garnish with spring onions and more ground black pepper (if desired).
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Serve with rice. Enjoy!
Recipe Notes
