Stir Fried Beef Liver Ii Recipes

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ABSOLUTE BEST LIVER AND ONIONS

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6



Absolute Best Liver and Onions image

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!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

LIVER & RED PEPPER STIR-FRY

Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10



Liver & red pepper stir-fry image

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.

Nutrition Facts : Calories 287 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.26 milligram of sodium

1½ tbsp groundnut oil
225g lamb's liver , cut into strips
1 leek , diagonally sliced
1 red pepper , seeded and cut into rough squares
1 red chilli , seeded and finely chopped
1 tsp dried oregano
1 garlic clove , crushed
100g spring greens , thinly sliced
grated zest of 1 orange and 2 tbsp juice
2 tbsp medium dry sherry

QUICK BEEF STIR-FRY

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 9



Quick Beef Stir-Fry image

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.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

BEEF LIVER CHINESE STYLE

From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts.

Provided by Gerry sans Sanddunes

Categories     Beef Organ Meats

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13



Beef Liver Chinese Style image

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.

Nutrition Facts : Calories 1389.9, Fat 44, SaturatedFat 12, Cholesterol 2201.8, Sodium 2159, Carbohydrate 70.7, Fiber 4.2, Sugar 23.2, Protein 171.8

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons wine vinegar or 2 tablespoons balsamic vinegar
2 teaspoons gingerroot, shredded
1 garlic clove, minced
1 tablespoon peppercorn
1 lb beef liver, sliced into 1 inch squares or thin strips
1 tablespoon cornstarch
1/2 cup chicken stock
2 tablespoons oil
2 -3 onions, quartered
10 mushrooms, sliced

STIR-FRIED BEEF LIVER II

Number Of Ingredients 10



Stir-Fried Beef Liver II image

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.

Nutrition Facts : Nutritional Facts Serves

1/2 pound beef liver
1 to 2 slice fresh ginger root
2 teaspoons cornstarch
2 teaspoons sherry
1 tablespoon soy sauce
1/4 teaspoon sugar
1 stalk scallion
1 clove garlic
2 tablespoons oils
1/2 teaspoon salt

BEEF LIVER AND RICE STIR-FRY

Make and share this Beef Liver and Rice Stir-Fry recipe from Food.com.

Provided by shellbee

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Beef Liver and Rice Stir-Fry image

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.

Nutrition Facts : Calories 253.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 327.1, Sodium 510.8, Carbohydrate 15.5, Fiber 1.1, Sugar 6.3, Protein 24.6

1 lb beef liver
1 tablespoon garlic powder
1/2 teaspoon oregano
2 tablespoons butter
1/4 cup water
1 (10 ounce) can tomato soup

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