This comforting stir-fry transforms humble beef liver into a tender, flavorful dish by quickly cooking it with fresh tomatoes and onion. The marinade of soy sauce, sherry, and ground ginger infuses the liver with deep umami and warmth, while the cornstarch creates a light, glossy coating that clings to every bite. The acidity of the tomatoes cuts through the richness of the meat, creating a perfectly balanced profile. Ideal served over steamed rice for a quick weeknight dinner or as a hearty main course, this recipe highlights simple ingredients and traditional cooking techniques. It’s a satisfying meal that comes together in under 30 minutes, offering a nutritious protein boost with vibrant textures and robust flavors.
Tomato & Liver Stir-Fry
Description
This comforting stir-fry transforms humble beef liver into a tender, flavorful dish by quickly cooking it with fresh tomatoes and onion. The marinade of soy sauce, sherry, and ground ginger infuses the liver with deep umami and warmth, while the cornstarch creates a light, glossy coating that clings to every bite. The acidity of the tomatoes cuts through the richness of the meat, creating a perfectly balanced profile. Ideal served over steamed rice for a quick weeknight dinner or as a hearty main course, this recipe highlights simple ingredients and traditional cooking techniques. It&# 226;ÂÂs a satisfying meal that comes together in under 30 minutes, offering a nutritious protein boost with vibrant textures and robust flavors.Ingredients
Directions
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Cut tomatoes into wedges to make about 2 cups; set aside.
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Cut beef liver into 1/2-inch wide strips; set aside.
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In a medium bowl, combine soy sauce, sherry, cornstarch, sugar, salt, and ground ginger.
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Add the liver strips to the bowl and toss to coat evenly with the marinade. Let marinate for 15 to 20 minutes.
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In a medium skillet or wok, heat 2 tablespoons of the water over medium-high heat.
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Add the liver and marinade to the skillet.
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Cook and stir constantly until the liver is partially cooked, about 2 minutes.
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Remove the liver from the skillet and set aside on a plate.
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To the same skillet, add the remaining 2 tablespoons of water.
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Add the onion wedges; cook and stir until crisp and tender, about 3 minutes.
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Add the tomato wedges; cook and stir until the tomatoes are tender, about 1 minute.
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Return the reserved liver and marinade to the skillet.
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Cook and stir until the meat is cooked through but still pink in the center, about 2 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 234.0kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.7g9%
- Cholesterol 535.7mg179%
- Sodium 2713.7mg114%
- Total Carbohydrate 8.8g3%
- Dietary Fiber 1.1g5%
- Sugars 4.4g
- Protein 30.5g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the liver is patted dry before marinating if it feels overly wet, and do not overcook the liver as it will become tough.
Serve hot over steamed white rice or brown rice to absorb the flavorful juices.
If you prefer a milder flavor, you can soak the liver in milk for 30 minutes before marinating to reduce any metallic taste.
Use fresh ginger grated finely instead of ground ginger for a more vibrant aroma, if available.
