Stir-Fried Beef Liver and Onions with Balsamic Glaze
Imagine flavorful stir-fried beef liver with onions and pepper, drizzled with a rich balsamic glaze. That's what we're making today at Fed by the Farm and it is so freakin' delicious! Liver fans rejoice, I'm sharing another unique liver and onion recipe that will delight your taste buds.
Cut the liver, onion and bell pepper into thin strips about 1/2 inch thick. Set the sliced onion and peppers aside in a small bowl.
Make the Balsamic Glaze: Pour the balsamic vinegar into a very small pot and turn the burner on low. It will start to bubble and release steam, adjust the heat so it’s barely a simmer. You want it ever so gently bubbling here and there (and not boiling).Once the balsamic vinegar has reduced and is starting to get thick, it’s time to remove it from the heat. At this point it should coat the back of a spoon. It will continue to become more viscous even after it’s removed from the heat.Set aside the balsamic glaze while you make your stir-fried liver and onions next.
Heat a large skillet or frying pan over medium heat on the stovetop and add a teaspoon of olive oil once the pan is warm.Once the oil is hot, add the sliced onions and peppers to the pan and stir them often while they cook.When the onions and peppers are soft to your liking, remove them from the pan onto a plate.
Add the beef liver slices to the hot frying pan with another teaspoon of olive oil. Cook the liver over medium heat, tossing continuously. Sliced liver cooks quite quickly.Once the liver is browned through, add the onion and peppers back to the pan and toss just to heat everything up.
Serve the beef liver stir fry over jasmine rice and drizzle generously with the homemade balsamic glaze. Top the whole dish with sliced scallions.