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.
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