Oriental Beef Liver Recipes

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!

Steps:

• 1. Cut beef in thin slices across the grain. Mix in 1/4 cup soy sauce, 2 tbsp sherry, 2 tsp sesame oil, and 2 tbsp cornstarch, adding the cornstarch last. Marinate for 30 mins.
• 2. Remove seeds from the peppers and cut into thin strips, about 2 1/2 inches in length.
• 3. In another bowl mix together 1 cup water, 1/4 cup sherry, 1/2 cup soy sauce, and 1/4 cup sugar.
• 4. Add 4 tbsp oil to a preheated wok or skillet. Add garlic and ginger and stir-fry briefly until aromatic. Add the beef and stir-fry until it changes color. Remove and set aside.
• 5. Wipe the wok or skillet with a paper towel. Add 1 tbsp oil. When the oil is hot, add the red and green peppers. Stir-fry briefly. Add the sauce and bring to a boil. Add the beef. Mix everything through and serve hot over cooked rice.
• 6. I like my sauce a little thicker and before adding the beef I usually add a little slurry of cornstarch and water to thicken it. Then add beef.

Steps:

• 1. Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
• 2. Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
• 3. Toss till coated on all sides.
• 4. Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
• 5. Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
• 6. Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
• 7. Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.

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.

Steps:

• Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
• In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
• Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

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.

Steps:

• Drain pineapple, reserving syrup.
• Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside.
• In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Then stir the green peppers in for an additional two minutes.
• Drain off fat. Season with salt.
• Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more.
• Stir in pineapple and water chestnuts; heat through. Stir in almonds.
• Serve over noodles or rice.

Steps:

• Mix sauce ingredients together.
• Coat the liver in the Panko Crumbs.
• Heat oil in a fry pan.
• Brown the liver on both sides.
• Add mushroom, they will help scrape up all the crumbs, broen 2 minutes.
• Pour in the sauce, cover and simmer 15 minutes over medium heat.
• Serve.