Beef liver is one of my favorite meals. I know most of my friends who do not like liver, some because of the taste or some say it is hard and too rubbery. I guess people have different experiences with liver, or it might be that their first experience of eating liver was not that exciting. Liver is a soft meat that if you over cook that is when it becomes rubbery and soggy. To get rid of the toughness which is because of the membrane, peel it away before slicing so that you are left with the meaty part. I love stir fry liver because it not only tastes better, but the stir fry process gives the meat a sort of crispy texture and perfect crunch. This recipe will have you licking your fingers and making it over and over again. Adding spices to liver gives this liver a fantastic, spice delicious taste. Enjoy with some rice, pasta, chapati but best had with Ugali
INGREDIENTS
1 kg Beef Liver
1 Cup Tomatoes
1 Cup Onions
1/2 Cup Carrots
1 Tablespoon Oregano
1 Tablespoon Garlic
2 Royco Beef Cubes
1 Teaspoon Black Pepper
1/8 Teaspoon Salt
3 Tablespoons Vegetable Oil
METHOD
Remove the membrane from the liver, slice and rinse under water, add to pan with the vegetable oil
Let the liver start cooking, mix well
Simmer the liver until the water completely evaporates
Add 1/2 cup water into the pan
Cover pan and cook on high heat
The water will finish off after a few minutes
Since you had added oil earlier, use it to dry fry the liver until you get browned bits
Add chopped onions
Add salt
Add minced garlic
Add black pepper
Add oregano herb
Add pinch of paprika (optional)
Add chopped tomatoes
Stir the mixture well
Add thinly sliced carrots
You can substitute carrots with bell peppers or add them both
Cook a few minutes until carrots softened a bit but still crunchy
Add royco beef cubes, let liver cook and meld with all ingredients
Liver ready
Serve with some rice, ugali, naan or chapati
If you want to make a stew with this liver, add 1/2 cup water and let it cook until gravy thickens
OREGANO GARLIC BEEF LIVER
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 2 Servings
Ingredients
- 1kg Beef Liver
- 1 Cup Tomatoes
- 1 Cup Onions
- 1/2 Cup Carrots
- 1 Tablespoon Oregano
- 1 Tablespoon Garlic
- 2 Royco cubes
- 1 Teaspoon Black Pepper
- 1/8 Teaspoon Salt
- 3 Tablespoons Vegetable Oil
Cooking Directions
- Remove the membrane from the liver, slice and rinse under water, add to pan with the vegetable oil. Let the liver start cooking, mix well. Simmer the liver until the water completely evaporates
- Add 1/2 cup water into the pan. Cover pan and cook on high heat. Once water has significantly reduced uncover and stir, continue cooking. The water will finish off after a few minutes
- Since you had added oil earlier, use it to dry fry the liver until you get browned bits. Add chopped onions.Add salt.Add minced garlic. Add black pepper. Add oregano herb. Add pinch of paprika (optional). Mix all the ingredients and cook onions until softened. Add chopped tomatoes. Stir the mixture well
- Add thinly sliced carrots. You can substitute carrots with bell peppers or add them both. Cook a few minutes until carrots softened a bit but still crunchy
- Add royco beef cubes, let liver cook and meld with all ingredients. Serve with some rice, ugali, naan or chapati. If you want to make a stew with this liver, add 1/2 cup water and let it cook until gravy thickens
Oregano Garlic Beef Liver – FAQs
1. What makes oregano and garlic ideal for liver?
Oregano adds earthiness, while garlic brings a robust kick that balances the bold, mineral-rich flavor of beef liver. Together, they mask bitterness and enhance savoriness.
2. How do you keep liver tender and not chewy?
Soak it in milk or lemon water for 15–30 minutes before cooking to mellow the flavor and soften the texture. Cook over medium-high heat just until browned—overcooking leads to toughness.
3. Can I use dried oregano?
Yes. Dried oregano is potent and holds up well during cooking. If using fresh, add it at the end to preserve aroma.
4. What oil is best for frying liver?
Neutral oils like vegetable or sunflower oil are common, but olive oil adds richness and complements the herbs and garlic.
5. How do I serve it?
Pair with chapati, rice, ugali, or sautéed greens. Squeeze fresh lemon juice on top just before serving for brightness.
Nutrition Card – Approx. per 100g cooked liver
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 160–180 kcal | — | Depends on added oil and ingredients |
| Protein | 25–27 g | 50–54% | High-quality, lean protein source |
| Carbohydrates | 3–5 g | 1–2% | Minimal—mostly from onions or garnish |
| Fat | 5–7 g | 8–11% | Mostly from cooking oil |
| Iron | 6–9 mg | 35–50% | Excellent source of heme iron |
| Vitamin A | Extremely High | >200% | One of the richest natural sources |
| Cholesterol | High (270–300 mg) | — | Should be eaten in moderation |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Keto/Low-Carb | ✅ Yes | Liver is naturally low in carbs |
| Gluten-Free | ✅ Yes | Ensure no flour or soy sauce is added |
| Dairy-Free | ✅ Yes | Skip soaking in milk if needed |
| Nut-Free | ✅ Yes | No nuts involved |
| Paleo | ✅ Yes | Clean protein with natural seasonings |
| Low-Cholesterol | ❌ No | Liver is high in cholesterol |
Serving Tip:
Serve hot, garnished with fresh herbs or caramelized onions. A splash of lemon or a side of kachumbari brightens the dish beautifully.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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