Oriental Beef Liver Recipes

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:

• In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
• In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
• Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.

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:

• 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:

• Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
• In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids) and let marinate for about 15 or more minutes, set aside.
• Add to a wok 2 tablespoons peanut oil until hot.
• Then remove the livers from the bowl (retaining the marinade), dredge in the tapioca starch and place into the heated wok. Cook and turn the pieces until almost fully cooked and then remove to a plate.
• Add 1 tablespoon peanut oil to the wok and add the Chinese chives, sauté for about 1 minute.
• Then add back into the wok the livers, the retained marinade and stir-fry briefly... add salt and pepper to taste.
• Enjoy.
• NOTE.:.
• If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap), it will dry out the chives to much and they become to hard for an otherwise nice meal.