I know liver isn’t the first thing people usually go running for, but, personally, I love liver.

If you’re just easing into the whole liver-eating-life, some may recommend to try chicken liver first, which you can definitely use instead of beef for this recipe.

However, I prefer beef liver over any other type of liver… and I’ve tried a variety of different types: chicken, lamb, pork, etc., but beef seems to be my favourite.

The trick with cooking liver is you don’t want to overcook it, but I do like a nice crisp on my liver, which is why the arrowroot works so nicely in this recipe – it allows the sliced liver to get a nice crust on it while stir frying.

Quick Stir Fried Beef Liver


1 tbsp ghee

1 lb. sliced beef liver

2 tbsp arrowroot flour

Sea salt, to taste


  1. Prepare the liver by rinsing it off, then draining it.
  2. Transfer liver to a medium-sized mixing bowl, then add arrowroot.
  3. Mix the liver with the arrowroot until all liver is coated and there are no clumps of flour.
  4. Melt ghee in large skillet over medium-high heat, then place liver in skillet, arranging the liver in a single layer. Season with sea salt.
  5. Allow liver to cook on medium-high heat until the blood rises to the top and the bottom side turns a crispy golden brown.
  6. Once the bottom side appears to be crisp, stir fry the liver for another few minutes until all sides of the beef appear to be cooked without overcooking.
  7. Remove from heat and serve.