Beef Liver and Red Pepper Stir-fry

10 min prep

15 min cooking

Serves 6

Difficulty 2/5

Stir-fry recipes are true weeknight heroes since they come together quickly and are packed with flavour. Plus, by pairing an iron-rich animal-protein, like beef liver, with a plant-based source of iron, like fresh spinach, this recipe has an impressive iron punch. Finish the dish with lemon juice to boost iron absorption and perk flavours. Liver is the most delicious when it is still a bit pink inside and is slightly springy to the touch.

1. Arrange spinach in an even layer on a large shallow platter; set aside. 2. Cut liver slices into ½-inch (1 cm) wide strips (similar to steak stir-fry strips). Pat dry with paper towel. 3. Heat 1 tbsp (15 mL) oil in a large nonstick skillet over medium-high heat. Cook garlic, gingerroot and chili pepper (if using), stirring, for 1 minute or until fragrant. 4. Add liver to skillet. Pan-fry for 2 to 3 minutes per side or until lightly browned. Stir in 1 tbsp (15 mL) soy sauce. Cook, stirring, for 1 minute or until liver is evenly browned on the outside, still slightly pink on the inside and springy to the touch. (Liver is best when cooked to medium doneness, at most.) Spoon liver over the spinach and cover with foil to keep warm. 5. Heat remaining oil in the same skillet set over medium-high heat. Add sweet peppers, onion and broccoli (if using). Stir-fry for 5 minutes or until softened. Add lemon juice and remaining soy sauce. Stir-fry for 2 minutes or until vegetables are tender-crisp. 6. Return liver with spinach to the skillet. Toss for 1 minute or until spinach is wilted. Garnish with green onion.

Beef Liver and Red Pepper Stir-fry

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Liver

Liver