We know tinned meat can be polarising but it is one of Karena’s favourite guilty pleasures. Frying it with garlic, chilli and spring onions livens it up. Give it a go.
Ingredients
| 1 Tbsp | Oil |
| 1 large | Onion, sliced |
| 1 tin | Corned beef, we use Palm or Pacific (Main) |
| 5 cloves | Garlic, crushed |
| ½ | Red chillies, finely chopped |
| ¼ cup | Water |
| 1 | Spring onion, chopped |
| 1 dash | Tabasco sauce, or more, to suit taste |
| 2 servings | White rice, cooked |
| 1 handful | Fresh parsley, to serve |
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Directions
- In a large saucepan, heat oil over medium heat. Add the onions and cook gently for 7 minutes or until softened but not browned. Season with salt and pepper.
- Add the corned beef and garlic and cook for 5 minutes. Add the chilli and water and cook for a further 5 minutes.
- Add the spring onion and add as much or as little Tabasco as you like.
- Serve on white rice and garnish with parsley.
