Ginisang Corned Beef

Time 20 minutes
Yields Serves 2 to 4
(Jade Cuevas / Los Angeles Times)

Heat the oil in a large saucepan over medium-high heat until it shimmers. Add the onion and garlic and cook, stirring often, until fragrant and slightly softened, about 2 minutes. Add the corned beef in one piece and cook until heated through, using a spatula or fork to break it apart, about 2 minutes.


Add the tomatoes and press them down in the pan. Continue cooking until the tomatoes are soft and have released their liquid, about 3 minutes. Stir in the green peas and cook until bright green and tender, about 1 minute. Season with fish sauce and black pepper. Remove from the heat and serve with rice.

Garrett Snyder is a staff writer for the Food section of the Los Angeles Times. He previously edited the food sections of Los Angeles magazine and L.A. Weekly and has co-authored several cookbooks. He is a graduate of Loyola Marymount University and believes in driving long distances for a good sandwich.
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