LIVER WITH PEPPERS AND ONIONS
I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.-Naomi Giddis, Two Buttes, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.
Nutrition Facts : Calories 245 calories, Fat 12g fat (2g saturated fat), Cholesterol 332mg cholesterol, Sodium 898mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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
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
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
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
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
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
STIR-FRIED BEEF LIVER II
Number Of Ingredients 10
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
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
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
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- Cook Brussel Sprouts: Meanwhile, heat a non-stick skillet over medium-high heat, then add 2-3 Tbsp oil and sear brussel sprouts cut side down until lightly browned and cooked through, stirring often. Transfer to a bowl. Wipe the skillet with a paper towell to remove any stuck on burnt bits.
- Cook beef liver: Add 1-2 Tbsp of oil to the same skillet, then sear livers in batches over medium-high heat until slightly browned and cooked through. Do not overcrowd the pan, so that the livers sear not boil in their own juices. Do not overcook or the lilvers will be chalky. Keep wiping the skillet with a paper towel in between batches and adding oil as needed. Transfer to the bowl with the brussels sprouts.
- Cook Onion: Optional* - wipe down the skillet, add 2-3 tbsp oil and add 1 onion cut into half rings. Sear over medium-high heat until the onions are slightly charred and transluscent.
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3.6/5 (7)Category EntréesCuisine SouthernTotal Time 1 hr
- 1. Rinse the livers off and cool water and place in a medium-size bowl, season with adobo, cayenne, celery seed, onion powder and black pepper. Pour buttermilk over it enough to cover the livers and let this sit for about 30 minutes.
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