Are you ready to challenge your taste buds and break free from boring meal preparations? This Brussels Sprouts and Beef Liver Stir Fry is not just a recipe—it's a culinary adventure that combines the rich, earthy flavors of liver with the crisp, slightly bitter Brussels sprouts in a quick and tantalizing Asian-inspired dish. Perfect for adventurous home cooks and nutrition enthusiasts, this recipe promises to elevate your weeknight cooking from mundane to magnificent in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 lb beef liver, sliced
- 2 cups Brussels sprouts, halved
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
Instructions
- Prepare all ingredients by slicing beef liver into thin strips, halving Brussels sprouts, mincing garlic, and grating fresh ginger.
- Pat beef liver dry with paper towels to remove excess moisture, which helps achieve better browning during cooking.
- Season liver strips with salt and pepper, ensuring even coating on all pieces.
- Heat olive oil in a large wok or skillet over medium-high heat until oil is shimmering and hot.
- Add minced garlic and grated ginger to the hot oil, stirring quickly to prevent burning and release aromatic flavors.
- Add liver strips to the pan, cooking for 2-3 minutes on each side until edges are golden brown and slightly crispy.
- Remove liver from pan and set aside on a clean plate, keeping warm.
- In the same pan, add halved Brussels sprouts, stirring and cooking for 4-5 minutes until they develop slight caramelization and become tender.
- Return liver to the pan, drizzle soy sauce over the ingredients, and quickly toss to combine and heat through.
- Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.
- Serve immediately, garnishing with optional chopped green onions or sesame seeds if desired.
Tips
- Pat the beef liver dry before cooking to ensure a beautiful golden-brown sear and prevent steaming.
- Use high heat and work quickly to maintain the liver's tender texture and prevent overcooking.
- Cut liver into uniform, thin strips for even cooking and maximum flavor absorption.
- Don't overcrowd the pan—cook in batches if necessary to achieve proper caramelization.
- Let the Brussels sprouts develop a slight char for added depth of flavor and complexity.
- Consider marinating the liver in soy sauce for 15-30 minutes before cooking for enhanced taste.
- Experiment with additional aromatics like red pepper flakes or a splash of rice wine for variation.
- Serve immediately to enjoy the optimal texture of both liver and Brussels sprouts.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 18g
Protein: 30g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 300mg
