Jamaican Bully Beef (Savory Corned Beef Stir-Fry)

Name: Jamaican Bully Beef (Savory Corned Beef Stir-Fry)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 240 g can corned beef; 2 cups cooked white rice; 1 tbsp sunflower oil for frying; 1 onion, finely chopped; 1 large tomato, chopped; 1 pepper cored and finely chopped; 1 spring onion, finely sliced; 2 clove garlic, finely chopped; 2 whole sprigs thyme; 1/2 scotch bonnet chilli deseeded and finely chopped; 2 tbsp ketchup; 1/2 tsp freshly ground black pepper

A classic Jamaican comfort food, this savory corned beef stir-fry is packed with aromatics like Scotch bonnet and thyme. It's a quick, budget-friendly meal that's traditionally served over steamed white rice for a satisfying breakfast or dinner.

Servings4 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

can corned beef
240 g
cooked white rice
2 cups
sunflower oil for frying
1 tbsp
onion, finely chopped
1
large tomato, chopped
1
pepper cored and finely chopped
1
spring onion, finely sliced
1
garlic, finely chopped
2 clove
whole sprigs thyme
2
scotch bonnet chilli deseeded and finely chopped
0.5
ketchup
2 tbsp
freshly ground black pepper
0.5 tsp

Step-by-Step Instructions

Heat the sunflower oil in a large frying pan over medium-low heat. Once hot, add the chopped onion, sliced spring onion, minced garlic, thyme sprigs, and Scotch bonnet pepper. Sauté for about 8 minutes until the onions have softened and become fragrant.

Add the chopped tomato and bell pepper to the pan. Cook for another 4-5 minutes, stirring occasionally, until all the vegetables are tender.

Increase the heat to medium-high. Add the canned corned beef, using a wooden spoon to break it up into smaller chunks directly in the pan.

Stir in the ketchup and freshly ground black pepper. Cook for a final 6 minutes, stirring occasionally to ensure the flavors meld and the beef is heated through.

Remove the whole thyme sprigs before serving. Serve the bully beef hot over a bed of steamed white rice, garnished with fresh thyme leaves if desired.