Yummy Tomato & Liver Stir-Fry
Yummy Tomato and Liver Stir-Fry recipe
Yield
6 servingsPrep
10 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium | tomatoes |
|
| 1 | pound | beef liver |
|
| 1 | tablespoon | soy sauce, tamari |
|
| 1 | tablespoon | sherry |
|
| 2 | teaspoons | cornstarch |
|
| 1 | teaspoon | sugar |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon |
ginger
ground |
|
| 4 | tablespoons |
water
divided |
|
| 1 | medium |
onions
cut in wedges |
|
Directions
Cut tomatoes into wedges (makes about 2 cups); set aside. Cut liver into ½ inch 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.
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