Tomato & Liver Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Tomatoes,
1 lbs: Beef liver,
1 tbsp: Soy sauce,
1 tbsp: Sherry,
2 tsp: Cornstarch,
1 tsp: Sugar,
1/2 tsp: Salt,
1/4 tsp: Ground ginger,
4 tbsp: Water, divided
1 medium: Onion,cut in wedges, 1 cup
Directions:
Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver
into 1/2" wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for
15 to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the
water.Add liver and marinade to skillet. Cook and stir until
partially cooked,about 2 minutes.Remove from skillet and set aside.To
the skillet add remaining 2 tablespoons water.Add onions;cook and
stir until onions are crisp and tender, about 3 minutes.Add
tomatoes;cook and stir until tomatoes are tender,1 minute.Add
reserved liver and marinade;cook and stir until meat is cooked,but
still pink in the center,about 2 minutes Serve with cooked rice,if
desired.Serves 4.
Source from luhu.jp
into 1/2" wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for
15 to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the
water.Add liver and marinade to skillet. Cook and stir until
partially cooked,about 2 minutes.Remove from skillet and set aside.To
the skillet add remaining 2 tablespoons water.Add onions;cook and
stir until onions are crisp and tender, about 3 minutes.Add
tomatoes;cook and stir until tomatoes are tender,1 minute.Add
reserved liver and marinade;cook and stir until meat is cooked,but
still pink in the center,about 2 minutes Serve with cooked rice,if
desired.Serves 4.
Source from luhu.jp