Liver Stir Fry

Ingredients

Beef Liver:

• 1 package Rumba Meats® Beef Liver
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing cooking wine (or dry sherry)
• 1 teaspoon grated ginger
• 1 cup low sodium chicken broth
• 2 teaspoons sesame oil
• 1 teaspoon dark soy sauce*
• 1 teaspoon sriracha hot sauce
• 1 tablespoon cornstarch
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 bunch green onions
• 1 medium broccoli crown
• 4 ounces (about 2 cups) sugar snap peas or snow peas
• Steamed jasmine rice, as needed
• Toasted sesame seeds, as needed

Instructions

1. Rinse beef liver and pat dry. Thin slice liver into strips and transfer to a medium bowl. Stir in soy sauce, cooking wine, and ginger. Set aside.
2. Trim broccoli and slice into bite size florets. (Save broccoli stems for another recipe.) Trim sugar snap peas and diagonal slice lengthwise. Thinly slice green onions, reserving dark green ends for garnish.
3. In a small bowl, mix chicken broth, sesame oil, dark soy sauce, sriracha and cornstarch.
4. Heat 1 tablespoon oil in a skillet over high heat. Add liver and marinating liquid. Stir fry for 4 to 6 minutes, stirring frequently until beef liver is cooked and reaches an internal temperature of 160ºF. Transfer cooked liver and pan juices to a bowl. Reserve.
5. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add green onions and garlic and cook for 1 minute stirring constantly. Stir in chicken broth mixture, add broccoli and bring to a simmer. Lower heat, cover and cook for 2 minutes. Stir in snow peas, cover and cook 2 minutes. Stir in reserved cooked liver and pan juices and cook uncovered for 2 minutes
6. Serve Asian stir fry liver over jasmine rice. Garnish with green onions and toasted sesame seeds.