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Brussels Sprouts & Beef Liver Stir-Fry

With this dish I will start a new tag called “30 minute meals”, because really it doesn’t get any easier than this and if making a quick dinner can be as delicious as something you slaved over for hours then I am all for it!
I love cabbage. I love it in any any way, shape or form, be it sauerkraut, be it pickled cabbage, or Brussels Sprouts, which are from the cabbage family. Another thing that I absolutely love is beef and chicken liver. Seriously, I will take it over any kind of meat any time. I buy beef liver in individually packaged “steaks” or slices, which means that if I want to have just enough for one meal, or one person, I can take 1 or 2 packages out of the freezer and use them right away (you just drop it in warm water and it thaws in minutes).

Brussels Sprouts & Beef Liver Stir-Fry

Before you start saying “ew organ meat” and “liver must be full of toxins since it filters blood”, consider that if you thought of exactly what each animal does or what it looks like before it gets on your table, you probably would never eat meat at all. Some sources say that “In general, organ meats are between 10 and 100 times higher in nutrients than corresponding muscle meats” so not only is it tasty, but also very good for you. Take the folic acid itself – liver has 100 (!) times the amount that red meat would have. And let me tell you, folic acid is important, especially for women, and especially for women who are trying to have a baby or are of a childbearing age. Folic acid is known to reduce the risk of having a baby with a neural tube defect by 90%! If you wonder why I  know so much about folic acid, then it is because my daughter might’ve been born without the abovementioned defect had I known that folic acid is this important. As to the comment that liver stores toxins, – it does not. The liver neutralizes toxins, but the ones that tend to accumulate in the body, do so in the fatty tissues and nervous system.  So, if you’ve never tried liver, I strongly encourage you to give it a try at least once and then make up your mind whether you like it or not.

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Brussels Sprouts & Beef Liver Stir-Fry

5 from 1 vote

 A quick Brussels sprout recipe made with beef liver and noodles. Simple brussels sprouts & beef liver stir-fry recipe great for dinner.

Author: Marina | Let the Baking Begin!
Course: Entree
Cuisine: Russian
Keyword: beef liver
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings


  • Brussels Sprouts cut in half
  • Beef Liver Steaks
  • Noodles
  • Beef Stock/Broth
  • Garlic clove minced
  • Soy Sauce
  • Olive Oil


  1. Boil some water in a pot, add the noodles and cook them al dante.
  2. Meanwhile, sauté Brussels Sprout on medium-high heat, in some oil until slightly browned. Transfer to a bowl.
  3. Cut the liver ‘steak’ into smaller pieces, add it to the skillet and also let it brown on each side (about 1 minute per side). Transfer to the bowl with the Brussels sprouts, sprinkle with some salt and toss together. Do not salt the liver before cooking or the liver will be tough.
  4. In a clean skillet add a couple of tablespoons soy sauce, add the garlic and let it cook for about 30 seconds. Add the noodles and toss together. Add about half a cup of beef stock and let it reduce a little. Transfer to a serving bowl, top with the reserved Brussels sprouts and beef liver.Enjoy!

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Bob

    I`m a liver lover from a long,long,long time ago and let me tell you this was great,the only thing I did different was to add some onions and ginger perfect for an old conger like with little to spend on ingredients.Thanks

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