I always have a can of corn beef in my pantry so that I can use it when my craving strikes. I don’t buy them often as it cost around $5.50 a can and I find them way too expensive for can food. The brand I am familiar with is Libby but I notice they sell so many other brands here in Northern CA especially at the Filipino supermarket. I guess Filipinos like corn beef. I will usually make corn beef sambal or cabbage fried rice with it but this time I decided to use half a can to fry some beehoon. It tasted really good actually as the beehoon absorb all the nice flavor of the corn beef. I will definitely make this again.
2 pieces of Beehoon – soak in water until soft
Half can corn beef
2 shallots – sliced thinly
3 cloves garlic - chopped
2 cups shredded cabbage
2 cups bean sprout
2 stalks green onions – cut small
3 tbsp soy sauce
3 tbsp tomato ketchup
2 tbsp chili paste
½ cup chicken stock or water
Salt to taste
1. Heat up about 2 tbsp of oil in a wok. Add in the shallots and garlic and stir fry until fragrant and lightly brown. Add in the chili paste, tomato ketchup and continue to stir fry for a minute. Add in the cabbage, and stir fry until it wilted.
2. Next add in the corn beef, lightly break it up with the spatula and continue to toss and stir until fragrant. Add in the seasonings.
3. Add in the soft beehoon, and chicken stock. Continue to toss and stir until the sauce evaporated.
4. Lastly add in the bean sprouts and green onions and continue to toss until well combined. Check seasonings.
5. Dish out and serve.