Canned corned beef, though not a favorite meat among some people, is quite popular with Pacific Islanders including those from Guam and Hawaii. Cooked with vegetables, a small portion of this dish goes a long way over a large serving of steamed white rice. Canned corned beef has nothing to do with corn from a cob, but instead the "corn" in corned beef refers to the dry-curing of beef with salt pellets the size of a corn kernel. Corning beef in this manner prevents spoiling and preserves the meat.
Step 1
Heat a large nonstick pan on medium heat.
Step 2
Prepare the corned beef sauce, or Fina'denne', by combining ¼ cup of white vinegar, ¼ cup plus 2 tbsp. of soy sauce and 1 tsp. of hot pepper flakes in a small bowl.
Step 3
Chop one-quarter of a small onion and one green onion, adding them to the bowl of soy sauce and vinegar.
Step 4
Halve three grape tomatoes and place them in the sauce bowl. Stir to thoroughly mix and set aside.
Step 5
Pour 2 tbsp. of olive oil into the pan and heat for two minutes.
Step 6
Sautee ¼ cup of chopped yellow onions until the onions become translucent.
Step 7
Add two minced cloves of garlic to the onions, cooking for one minute.
Step 8
Add a ½ cup of julienned string beans to the pot and sauté for two minutes.
Step 9
Empty one can of corned beef into the mixture.
Step 10
Combine the beef with the vegetables, heating the meat until it is noticeably darker in color and cooked through, about three minutes.
Step 11
Add one cup of sliced cabbage, cooking the dish until the cabbage is slightly softer and brighter in color.
Step 12
Serve the cooked corned beef over a bowl of rice, and then top the corned beef with the Fina'denne' sauce.
Tips and Warnings
- You can replace the string beans with sliced carrots. This recipe is easily doubled, especially if you want leftovers for the week.
Things You'll Need
- Large nonstick pan
- Small bowl
- 1/4 white vinegar
- 1/4 cup plus 2 tbsp. soy sauce
- 1 tsp. hot pepper flakes
- 1/4 of a small onion, chopped
- 1 green onion, chopped
- 3 grape tomatoes, halved
- 2 tbsp. olive oil
- 1/4 cup chopped yellow onions
- 2 cloves of garlic, minced
- 1/2 cup of julienned string beans
- 1 can corned beef
- 1 cup sliced cabbage, about 2 inches long and a 1/2 inch wide
- Steamed brown or white rice
References
- U.S. Department of Agriculture: Corned Beef and Food Safety
- "Leblon Finatinas Para Guam, Guam Cookbook"; Y Inetnon Famalaoan; 1988
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