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Brussels Sprouts & Beef Liver Stir-Fry
From Statesboro Market2Go
<p>A healthy & easy dinner that uses locally grown produce and locally raised beef! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: letthebakingbegin.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 pound
Chow mein noodles
1 pound
Brussels sprouts (cut in half)
1 pound
Beef liver steaks (cut into pieces)
1
Onion (sliced into half rings)
2 cloves
Garlic (minced)
4 tablespoons
Soy sauce
6 tablespoons
Olive oil (plus a bit more if needed) (divided)
Step by Step Instructions
- Cook the chow mein noodles according to their package's instructions, then drain the pot and put the noodles into a large bow.
- Heat a nonstick skillet over medium-high heat, then add 2 to 3 tablespoons of oil and the Brussels sprouts. Cook the Brussels sprouts cut-side down until slightly browned. Transfer the Brussels sprouts into a bowl.
- Wipe out the skillet with a paper towel. Add 1 or 2 tablespoons of oil to the skillet and sear the liver in batches until slightly browned and cooked through (do not overcrowd the skillet or overcook the liver). Wipe out the skillet between batches. Put the liver into the bowl of Brussels sprouts.
- Wipe out the skillet, add 2 or 3 tablespoons of oil and the onions to the pan. Sear over medium-high heat until they are lightly charred and translucent.
- Put the Brussels sprouts and liver pieces into the skillet with the onion, then add the soy sauce and garlic and stir them together. Serve atop or stirred in with the noodles.