This is not a Chinese recipe, there is no soy sauce here. The recipe is inspired by and Indian dish I had while in Mumbai. It is melt in your mouth, tender beef liver stir fry, and I love having it with Lachcha Paratha but today I serve it with white rice.
In this post, I will tell you the secret behind cooking a tender and juicy liver, the secret is …… TIME! Yes, how long you cook the liver is what determine the texture of the cooked liver. Some prefer to cook food longer to make sure that it is done but this is not the case when cooking liver.
Tips on Making Tender Beef Liver Stir Fry.
Cooking liver for more than FIVE MINUTES on high or medium heat makes it tough and tasteless. I have learned this the tough way and after eating a good number of dry and chewy livers.
Another tip I like to share is about the membrane and veins of the liver. You have to remove both or you’ll end up having unpleasant time chewing on the liver.
The best time to remove the membrane and veins is when the liver is half frozen, this way you won’t tear the liver while removing it. This also helps in speeding the process of cooking when making Liver Stir Fry.
Always buy fresh liver, if the smell is loud it’s better to discard the liver, this might mean that the liver is either too old or about to go bad. If you can’t get a fresh one go for the frozen, whatever you go for, always soak the liver in milk for at least 30 minutes, cover, and keep it in the fridge to reduce the strong flavor it’s got. Use beef or lamb liver for this recipe.
Enjoy the recipe and follow me on Pinterest.
Beef Liver Stir FryPrint Rate
- 2 cup liver cut in bite size
- 1/2 teaspoon black pepper powder
- Salt to taste
- 2 teaspoon cumin powder
- ¼ teaspoon red chili powder
- ¼ teaspoon paprika powder
- 1 to mato peeled and finely chopped
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1/3 cup red bell pepper diced
- 1/3 cup green bell pepper diced
- ½ cup water
- 1 teaspoon cornstarch
- Soak the liver in milk, cover and leave in the fridge for 30 minutes. This step reduces the strong taste in the liver.
- Pat dry the liver.
- In a hot pan, add two tablespoon oil and when hot add the liver. Cook for 2 minutes on high heat.
- Add the black pepper and stir on medium-high for 3 minutes. Remove the liver from the pan, cover, and keep aside.
- In a hot pan, add two or three tablespoon oil, when hot add the onion and fry until translucent. Add the tomatoes and garlic. Cook until the tomatoes lose all moisture.
- Add all the spices and cook for one minute. Add both bell pepper and cook for two minutes on medium heat.
- Mix water with cornstarch and pour over the previous mixture. Stir until it starts to boil.
- Add the liver, stir on medium heat for few seconds, turn off heat and serve immediately.