Best 8 Stir Fried Beef Liver Ii Recipes

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

BEEF LIVER CHINESE STYLE

Steps:

• Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
• Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
• Remove liver from marinade, shaking off the peppercorns.
• Strain marinade and dispose of solids.
• Combine strained marinade with cornstarch and stock and then set aside.
• Heat oil and saute onions and mushrooms until limp.
• Add onions and mushrooms to marinade.
• Saute liver until lightly coloured.
• Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
• Serve.

STIR-FRIED BEEF LIVER II

Steps:

• I. Cut liver in 1/4-inch slices, then in strips. 2. Mince ginger root. Combine with cornstarch, sherry, soy sauce and sugar. Add to liver and toss to coat. Let stand 15 to 20 minutes, turning occasionally. 3. Cut scallion stalk in 1/2-inch sections. Crush garlic. 4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add liver and stir-fry until it turns pale brown (2 to 3 minutes). 5. Add scallion sections and stir-fry 1 minute more. Serve at once. VARIATIONS: * In step 4, add to heated oil 1 cup fresh mushrooms, sliced thin. Stir-fry until softened. Remove from pan. Add another 1 1/2 tablespoons oil and heat then add salt, garlic and liver. Cook as in steps 4 and 5. At the end of step 5, return mushrooms and stir in only to reheat. * In the above variation, for the mushrooms substitute either 2 cups shelled peas, parboiled or 2 cups string beans, cut in 1 1/2-inch sections and parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BEEF LIVER AND RICE STIR-FRY

Steps:

• cut beef liver in long strips length wise.
• this can be done when meat is partly frozen for easier handling.
• brown liver in the butter with above spices.
• add the soup and water.
• simmer on low heat on stove top for 20 minutes.
• serve over cooked rice of your choice.

FLAVORFUL BEEF STIR-FRY

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

LIVER & RED PEPPER STIR-FRY

Steps:

• Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
• Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
• Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

LIVER SKILLET SUPPER

Steps:

• In a large skillet, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in skillet. Combine flour and half of the garlic salt, onion salt and pepper. Cut liver into 2x1/2-in. strips; dredge in the flour mixture, coating well. Lightly brown liver in drippings. Add potatoes and onion. Sprinkle with remaining seasonings; cook until the potatoes are browned and tender, stirring occasionally. Crumble bacon over top. Garnish with green pepper rings if desired.