Ingredients
Scale
7 oz (210 g) Beef or Veal Liver, thinly sliced
½ cup (125 mL) milk
3 tbsp (45 mL) soy sauce, divided
2 tsp (10 mL) sesame oil, divided
2 tbsp (30 mL) oil, divided
2 eggs, beaten
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1 carrot, finely diced
½ cup (125 mL) fresh or frozen peas
3 cups (750 mL) cold cooked rice
1 tbsp (15 mL) oyster sauce
2 to 3 green onions, sliced
Instructions
- Place liver in a shallow dish; pour in milk and let stand for 30 minutes. Drain, discarding milk.
- Pat liver dry with paper towel and place in a bowl. Add 1 tbsp (15 mL) of the soy sauce and 1 tsp (5 mL) of the sesame oil; stir to coat well. Let stand for 10 minutes.
- Remove liver from marinade; discard marinade. Heat 1 tbsp (15 mL) of the oil over medium-high heat in a wok or large nonstick skillet. Stir-fry liver for 2 to 3 minutes, until evenly browned on the outside and still slightly pink on the inside. (Liver is best when cooked to medium doneness, at most.) Transfer to a clean bowl; set aside.
- Return wok to medium heat and add 1 tsp (5 mL) of the oil, swirling to coat. Add beaten eggs and cook, stirring to scramble, for about 1 to 2 minutes or until just set. Transfer to bowl with liver; set aside.
- Add remaining oil to wok over medium-high heat. Add onion, garlic and gingerroot; stir-fry for 1 to 2 minutes, until softened. Add carrots and peas; stir-fry for 3 to 5 minutes or until vegetables are tender. Add rice and stir-fry for 2 to 4 minutes, until rice is very hot. Add remaining soy sauce and the oyster sauce; stir to coat.
- Return liver and eggs to wok; stir gently to combine. Drizzle with remaining sesame oil. Serve garnished with green onions to taste.
Notes
Variation: Add 8 oz (250 g) Beef Fast-Fry Grilling Steak (Top Sirloin, Strip Loin, Top Sirloin Cap), cut into thin strips with the liver in step 2.
Tip: For the best texture, day-old rice works best in this recipe.