Tomato And Liver Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 4 | Servings | |
INGREDIENTS
| 2 | Tomatoes | |
| 1 | lb | Beef liver |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 2 | t | Cornstarch |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 1/4 | t | Ginger, ground |
| 4 | T | Water divided |
| 1 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 449.1mg
Sodium: 594.9mg
Potassium: 554.9mg
Carbohydrates: 13.5g
Fiber: 1.1g
Sugar: 3.6g
Protein: 33.9g