Best 9 Pineapple Pico Beef Liver Recipes

PINEAPPLE PICO DE GALLO

Steps:

• Combine all ingredients in a large bowl. Toss to combine.
• Serve on top of chicken, tacos or eat it as a dip!

BEEF PINEAPPLE STIR FRY

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.

PINEAPPLE PICO DE GALLO

Steps:

• Dice all ingredients into very small pieces.
• Simply mix together the tomatoes, onion, jalapenos and the salt.
• Stir in the lime juice, mixing well.
• Stir in the diced pineapples.
• Mix in the diced cilantro and blend well with other ingredients.
• Store in airtight container and consume within a day or two. It tastes best fresh!

PINEAPPLE PICO DE GALLO

Steps:

• Juice the lime into a medium sized bowl. Make sure that no seeds escaped into the bowl.
• Finely chop a half cup of red onion, and mince 4 cloves of garlic into the bowl.
• Slice off the top of the jalapenos, then cut in half lengthwise. Use a teaspoon to scrape out the ribs and seeds, then finely chop the peppers, and add to the bowl.
• Chop the pineapple into roughly quarter inch or less chunks, and add it to the bowl.
• Chop 1 cup of tomatoes into roughly quarter inch or less chunks, and add to the bowl.
• Lastly, finely chop the cilantro, and it along with salt and pepper to the bowl. Stir all ingredients together until fully mixed.
• Let sit at least 15 minutes before serving. It's even better the next day, so I usually try to make pico de gallo the day before I'm going to use it.
• Store in an airtight container in the refrigerator for up to 4 days.

SAUTEED BEEF LIVER WITH ONIONS & PEPPERS

Steps:

• Remove all visible membranes from liver.
• Slice liver into thin strips.
• Set aside.
• In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
• Remove from pan and keep warm.
• Combine flour and herbs.
• Dredge liver in flour mixture.
• Heat remaining oil in same frying pan on medium-high.
• Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
• DO NOT OVERCOOK.
• Add cooked vegetables to pan.
• Stir to combine.
• Serve immediately.

ORIENTAL BEEF LIVER

Steps:

• Drain pineapple, reserving syrup.
• Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside.
• In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Then stir the green peppers in for an additional two minutes.
• Drain off fat. Season with salt.
• Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more.
• Stir in pineapple and water chestnuts; heat through. Stir in almonds.
• Serve over noodles or rice.

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain pineapple, reserving liquid. Set aside. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 5 min. or until cooked through. Add pineapple, onions and garlic; cook and stir 2 min. Reduce heat to low.
• Mix reserved pineapple liquid, water and cornstarch until well blended. Add to steak mixture; cook 1 min. or until thickened, stirring constantly. Remove from heat.
• Stir in steak sauce. Serve over rice.

PINEAPPLE BEEF STIR-FRY

Steps:

• Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate. , In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes. , Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.

FRIED BEEF LIVER & ONIONS RECIPE - (4.1/5)

Steps:

• Heat a medium skillet over medium heat; then add 1/2 tablespoon margarine and 1 tablespoon oil to the skillet. When hot, add the onions and saute until tender and browned, stirring frequently so they don't burn. Transfer onions to a plate and season with a little salt and pepper; set aside. (I set them in the microwave until needed.) Place the flour into a rimmed plate or pan and season with a little salt and pepper (not too much since the liver will be salted after it is cooked). Coat liver with the flour mixture and set pieces aside on a plate. Heat a large skillet over medium-high heat, then add about 1/4 cup oil; when hot, add the liver and brown both sides, turning only once. (Do not overcook it or it will be dry and hard. Time will depend on thickness of liver.) Remove cooked liver to a serving plate and season with salt and keep warm. Continue frying any remaining liver, adding more oil, if needed. Serve liver warm, topped with the sauteed onions and side dishes of choice.. mashed potatoes, buttered white rice, green peas or beans, etc.