Spicy Stir-Fried Beef Liver with Vegetables

Spicy Stir-Fried Beef Liver with Vegetables

Description

A bold and spicy stir-fry made with tender beef liver, sautéed onions, bell peppers, chili, and aromatic spices. This dish combines rich umami flavor with a slight heat, offering both nutrition and taste. Perfect when served with steamed rice, chapati, or flatbread.

Ingredients

Serves: 4

• 500g beef liver, cleaned and cut into bite-size pieces

• 2 tbsp cooking oil (vegetable or olive)

• 1 large onion, sliced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 2–3 green chilies, sliced (adjust for spice preference)

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 1 tsp cumin seeds (optional)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce (optional for umami)

• 1 tsp chili flakes or powder

• 1 tsp black pepper

• Salt to taste

• 1 tbsp lemon juice (to finish)

• Fresh cilantro or spring onions for garnish

Instructions

1. Prepare the liver:
   Rinse and soak the liver pieces in milk or lemon water for 15–20 minutes to reduce bitterness. Drain and pat dry.

2. Par-cook the liver (optional but recommended):
   Boil liver pieces in lightly salted water for 5–7 minutes. Drain and set aside.

3. Stir-fry aromatics:
   Heat oil in a large pan or wok. Add cumin seeds (if using), garlic, and ginger. Stir until fragrant.

4. Add vegetables:
   Toss in onions, bell peppers, and chilies. Stir-fry on high heat for 2–3 minutes until slightly tender but still crisp.

5. Add liver:
   Add the pre-cooked liver to the pan. Stir well to combine.

6. Season:
   Add soy sauce, oyster sauce, chili flakes, black pepper, and salt. Mix thoroughly and cook for 4–5 minutes until the liver absorbs the flavors.

7. Finish:
   Drizzle lemon juice and garnish with chopped cilantro or spring onions.

8. Serve hot with rice, chapati, or salad.

Chef’s Notes & Tips

• Avoid overcooking liver — it becomes tough and rubbery.

• Soaking in milk or lemon water helps remove any strong odor or bitterness.

• Add a splash of water or broth if the mixture gets too dry.

• Use chicken liver for a milder flavor or goat liver for a richer taste.

• For a thicker sauce, add ½ tsp cornstarch dissolved in 2 tbsp water before the final simmer.

Serving Suggestions

• Steamed basmati rice or jasmine rice

• Flatbreads (chapati, paratha, naan)

• Garlic mashed potatoes or stir-fried noodles

Nutritional Info (per serving)

(Approximate values)

Health Benefits

• High in Iron: Excellent for preventing or treating anemia.

• Rich in Vitamin A: Supports vision, immunity, and skin health.

• Loaded with B Vitamins: Boosts energy, brain function, and metabolism.

• Protein-packed: Supports muscle repair and growth.

Q & A

Q1: Can I use chicken or goat liver instead of beef?
Yes! Chicken liver cooks faster and has a milder taste. Goat liver is richer and slightly firmer.

Q2: Why soak liver before cooking?
It removes excess blood and bitterness, improving flavor and texture.

Q3: How can I make it less spicy?
Reduce the chili quantity or skip fresh chilies entirely. The dish will still be flavorful.

Q4: Can I store leftovers?
Yes — store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid toughness.

Q5: What’s the best side dish for this?
Plain rice, fried rice, chapati, or a fresh salad complement it perfectly.