Tomato And Liver Stir-Fry

Recipe: Tomato And Liver Stir-Fry


  • 2 md Tomatoes
  • 1 lb Beef liver
  • 1 tb Soy sauce
  • 1 tb Sherry
  • 2 ts Cornstarch
  • 1 t Sugar
  • 1/2 ts Salt
  • 1/4 ts Ginger, ground
  • 4 tb — Water, divided
  • 1 md Onion — cut in wedges


  1. 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.
  2. Add liver; marinade for 15 to 20 minutes. In a medium skillet or wok, heat 2 tablespoons of the water.
  3. 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.
  4. Add onions; cook and stir until onions are crisp and tender, about 3 minutes.
  5. Add tomatoes; cook and stir until tomatoes are tender, 1 minute.
  6. 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.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)