Stir Fried Beef Liver I Food

STIR-FRIED LIVER AND ONIONS WITH OYSTER SAUCE RECIPE

Steps:

• Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.
• Heat the oil in a wok over high heat until smoking. Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds. Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
• Return wok to high heat. Add the scallions and ginger, and stir-fry until fragrant, about 30 seconds. Add the onions reduce heat to medium, and continue to stir-fry until the onions are soft and slightly caramelized, 5 to 7 minutes.
• Return liver to wok and add sauce mixture. Stir-fry rapidly to prevent the cornstarch from clumping. Stir-fry the liver until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.

BEEF LIVER AND RICE STIR-FRY

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.

EGYPTIAN FRIED BEEF LIVER (KIBDA SKANDRANI)

Steps:

• Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
• In a small frying pan put approx ½ cup of oil, when hot add the thin cut liver,salt and mix while cooking.
• (don't overcook).
• After several minutes add some Egyptian condiment according to taste.
• Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!

BEEF LIVER CHINESE STYLE

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.