Stir Fried Beef Liver I Recipes

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.

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.

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.