Yummy Tomato & Liver Stir-Fry
Submitted by bstavig
Chinese-style beef liver stir-fry with fresh tomato wedges, marinated in soy, sherry, ginger, and cornstarch. A protein-rich, iron-loaded weeknight wok dish over rice.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
40 minLiver and tomato sounds odd until you’ve eaten it the Cantonese way. The acid in the tomatoes cuts through the deep mineral flavor of the liver, and the cornstarch marinade tenderizes the slices into a silky, almost velvety bite.
The marinade does double duty. Cornstarch coats each strip in a thin layer that velvets the liver as it hits the hot pan, locking in moisture and creating that glossy stir-fry texture. The sherry and soy sauce balance the iron-heavy flavor with sweetness and umami, while ground ginger cuts the funk.
Slice the liver against the grain into half-inch strips. Cutting with the grain leaves long, chewy fibers. Soak the strips in a bowl of cold milk for 20 minutes before marinating if the liver smells strong, the milk pulls out blood and tames the flavor without dulling it.
Use ripe but firm tomatoes. Overripe ones break down into sauce and lose their wedge shape. The texture contrast between soft tomato and tender liver is half the point.
The key is two minutes max for the final cook. Liver overcooks faster than any other protein, going from pink and tender to gray and grainy in seconds. Pull it off the heat the moment the centers turn from red to faintly pink.
Pro Tips
- Velveting works only if the cornstarch fully coats the liver. Mix the marinade to a slurry and toss thoroughly, no dry corners.
- Stir-fries need a screaming hot pan. The water-based directions here are non-traditional but lower-fat. For deeper flavor, swap the 4 tablespoons water for 2 tablespoons peanut oil.
- Serve over white rice to catch the savory pan sauce.
- Garnish with sliced green onions or a few drops of toasted sesame oil at the end.
Variations
- Swap beef liver for chicken livers, milder and faster cooking.
- Add 2 cloves minced fresh garlic with the onions for a more aromatic base.
- Stir in a tablespoon of black bean sauce with the marinade for a deeper Cantonese flavor.
Ingredients
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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