| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 4 | Servings | |
INGREDIENTS
| 2 | md | Tomatoes |
| 1 | lb | Beef liver |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 2 | ts | Cornstarch |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Ginger, ground |
| 4 | tb | ;Water, divided |
| 1 | md | Onion; cut in wedges |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Only with Jesus can you reach your full potential”