CHINESE STYLE LIVER & ONIONS
I found Beef liver on sale & wanted to make something different from the usual Liver & onions. I came across the basic recipe in one of my Better Homes & Garden Meat Stretcher cookbooks, & added quite a few extra ingredients that were not included in the original recipe. The results was a very tasty crunchy, colorful &...
Provided by Rose Mary Mogan
Categories Beef
Time 55m
Number Of Ingredients 13
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.
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
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
GROUND BEEF CHINESE STYLE
Easy and fast recipe to prepare. Serve with a salad and you have a complete meal. Use vegetables your family enjoys. This dish has Umami rich flavour.
Provided by Sageca
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In skillet, brown meat; add onions,garlic and celery.
- Cook until vegetables have softened.
- Add mushrooms and green pepper.
- Let simmer another 5 minutes.
- Add beef broth, soya sauce and macaroni.
- Cover and cook until macaroni is tender.
Nutrition Facts : Calories 341.7, Fat 12.1, SaturatedFat 4.8, Cholesterol 73.7, Sodium 1232.7, Carbohydrate 26.9, Fiber 2.6, Sugar 3.9, Protein 30
SAUTED LIVER WITH CHIVES JAPANESE STYLE
Make and share this Sauted Liver With Chives Japanese Style recipe from Food.com.
Provided by SkipperSy
Categories Meat
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1018.2, Fat 42.2, SaturatedFat 10.9, Cholesterol 1650, Sodium 1420.3, Carbohydrate 26.6, Fiber 0.5, Sugar 0.4, Protein 124.3
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