Entree: American Samoa – Southern Culinary Region – Pisupo (Pan-fried canned corned beef cooked with onions and vegetables, served as a hearty island main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cans (12 oz (340 g) each) corned beef, drained and chopped, approx. 20 oz (560 g) usable
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz (225 g))
- 1 medium red or green bell pepper, seeded and chopped (about 6 oz (170 g))
- 3 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) tomato ketchup or ketchup substitute (optional)
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (3 g) salt, or to taste
- 1 tbsp (15 ml) lime or lemon juice (optional)
- 3 cups (570 g) cooked white rice, for serving (or boiled taro)
- 2 tbsp (8 g) chopped fresh parsley or green onion for garnish

Show original ingredient measurements

- 2 cans (12 oz / 340 g each) corned beef, drained and chopped, approx. 20 oz (560 g) usable
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 1 medium red or green bell pepper, seeded and chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) tomato ketchup or ketchup substitute (optional)
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (3 g) salt, or to taste
- 1 tbsp (15 ml) lime or lemon juice (optional)
- 3 cups (570 g) cooked white rice, for serving (or boiled taro)
- 2 tbsp (8 g) chopped fresh parsley or green onion for garnish

Instructions

1. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes.
2. Add the chopped bell pepper and garlic and sauté 2–3 minutes until the pepper softens.
3. Push the vegetables to one side of the pan and add the drained chopped corned beef. Break the corned beef apart with a spatula and spread it into an even layer. Let it cook without stirring for 2–3 minutes to develop some crisp edges.
4. Stir the corned beef and vegetables together, then add soy sauce, ketchup (if using), black pepper, and salt. Continue to cook 4–6 minutes, stirring occasionally, until the mixture is well combined and slightly caramelized at the edges. Taste and adjust seasoning; add lime juice if using.
5. Remove from heat, garnish with chopped parsley or green onion, and serve immediately over cooked white rice or alongside boiled taro.