Stir Fried Beef Liver Ii Recipes

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.

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.

STIR-FRIED BEEF LIVER I

Steps:

• 1. Cut liver in 1/4-inch slices, then in strips. Cut leeks lengthwise in half, then crosswise in 1/2-inch sections. 2. Heat oil. Add leeks and stir-fry to brown lightly. Add liver and stir-fry until it turns pale brown (2 to 3 minutes). 3. Sprinkle sherry over and stir-fry until it evaporates. Add soy sauce and stirfry 1/2 minute more. Serve at once. NOTE: Liver is easier to cut when frozen first and then thawed slightly. VARIATION: * For the beef liver, substitute pork or calf liver. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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.