beef and liver recipe

Written ByJenny Smyth Posted on
beef and liver recipe
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The Best beef and liver recipe

I’ve always been a fan of hearty, comforting dishes that warm the soul, and beef and liver recipe is one of my go-tos. This classic recipe has its roots in traditional European cuisine, where it was often served as a main course or used as a filling for savory pastries.

The combination of tender beef, rich liver, and aromatic spices is a match made in heaven, and it’s a crowd-pleaser at family gatherings or special occasions. When I’m cooking for my kids, I love serving this dish with some crusty bread or over mashed potatoes – it’s a surefire way to get them to eat their veggies!

As a bonus, this recipe is packed with nutrients and is relatively easy to make, making it a great option for busy weeknights or meal prep. I’ve tweaked the original recipe over the years to suit my family’s tastes, but the core ingredients and techniques remain the same.

Whether you’re a seasoned cook or just starting out, this recipe is sure to become a staple in your household. The key to success lies in using high-quality ingredients and taking the time to brown the beef properly – it makes all the difference in terms of flavor and texture.

With its rich history, comforting flavors, and ease of preparation, beef and liver recipe is a true classic that deserves a spot in your culinary repertoire.

Beef and Liver Stir Fry

Beef and Liver Stir Fry

4.5 from 769 votes

A quick and savory stir fry combining tender beef and nutrient-rich liver with vegetables. This dish is perfect for a hearty weeknight meal, offering a balance of flavors and textures.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Beef and Liver

300g beef sirloin, thinly sliced
200g beef liver, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
1/2 tsp black pepper

For the Stir Fry

2 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced
2 tbsp oyster sauce
1 tbsp rice vinegar
1/4 cup beef broth
1 tsp sugar
2 green onions, sliced for garnish

👨‍🍳Directions

1In a mixing bowl, combine the sliced beef and liver with soy sauce, cornstarch, sesame oil, and black pepper.
2Toss well to coat evenly and let marinate for 10 minutes at room temperature.
3Heat vegetable oil in a large wok or skillet over high heat until shimmering.
4Add the marinated beef and liver in a single layer and sear for 2 minutes without stirring, until the bottom is browned.
5Stir fry the meat for another 1 to 2 minutes until cooked through but still tender, then transfer to a plate.
6The liver should be lightly browned on the outside and no longer pink inside.
7In the same wok, add a little more oil if needed and stir fry the onion and garlic over medium high heat for 1 minute until fragrant.
8Add the bell pepper and cook for 2 minutes until slightly softened.
9Return the meat to the wok and add oyster sauce, rice vinegar, beef broth, and sugar.
10Stir fry everything together for 1 to 2 minutes until the sauce thickens and coats the meat and vegetables evenly.
11Remove from heat and garnish with sliced green onions.
12Serve immediately over steamed rice or noodles.

🔧Equipment

Large wok or skillet
Mixing bowl
Cutting board
Knife
Measuring spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 250mg🧂Sodium: 780mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Soak liver in milk for 30 minutes before slicing to reduce bitterness. Adjust the amount of liver to suit your taste.

Watch Video Of How Beef and Liver Stir Fry Works

This beef and liver recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need something hearty for dinner. One of my favorite things about this dish is how well it stores – simply refrigerate leftovers for up to three days or freeze for longer storage.

When reheating leftovers, be sure to add some extra liquid (such as broth or wine) to prevent drying out – trust me when I say nobody likes tough meat! For serving ideas, try pairing this dish with some crusty bread or over mashed potatoes for an added touch of comfort food charm.

❓ Frequently Asked Questions About Beef and Liver Stir Fry

What type of beef should I use for this recipe?

For this recipe, I recommend using chuck roast or beef strips – they’re both flavorful and tenderize nicely with cooking. If you prefer a leaner cut of meat, you can also use sirloin or round steak. Just keep in mind that leaner cuts may require additional cooking time to stay juicy.

Can I substitute the liver with another organ meat?

While you can use other organ meats like kidneys or heart in place of liver, keep in mind that they’ll change the flavor profile significantly. If you want to stick with traditional beef and liver flavor, it’s best to use actual liver – either pork or beef will work well.

How do I know if my liver is fresh?

When selecting liver at the store or market, look for firm flesh without any visible signs of spoilage. You can also ask your butcher about the freshness of their product – many will be happy to provide guidance.

What if I don’t have any fresh thyme on hand?

No problem! You can substitute dried thyme for fresh thyme – just use half the amount called for in the recipe.

Can I make this recipe ahead of time?

Yes, you can prepare the dish up to 24 hours in advance – just brown the beef and cook the onions before refrigerating everything until ready to serve.

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