Beef Liver Chinese Style

"From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts."
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
30mins
Ingredients:
13
Serves:
2
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ingredients

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directions

  • Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
  • Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
  • Remove liver from marinade, shaking off the peppercorns.
  • Strain marinade and dispose of solids.
  • Combine strained marinade with cornstarch and stock and then set aside.
  • Heat oil and saute onions and mushrooms until limp.
  • Add onions and mushrooms to marinade.
  • Saute liver until lightly coloured.
  • Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
  • Serve.

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Reviews

  1. This is an excellent recipe. I was going to mark you down one star for not indicating how much ginger to use - 1 small gingerroot does not really define it- however I enjoyed the recipe so much I didn't have the heart to mark it down - I used 2 tsps of ginger and it could take a little more.. The other difference I used 2 cloves garlic. Served over rice with steamed baby carrotts. Liver lovers unit! Thanks Gerry for an enjoyable meal
     
  2. I was looking for something different than the traditional liver and onions. Tried this recipe and loved it, well everyone loved it! I added 4 strips of maple bacon to it, not only did it improve taste it improved smell, instead of my house having that heavy liver smell, it smells like bacon. :P
     
  3. A great new way to serve liver - thanks for the recipe, Gerry. I added a green pepper, but otherwise followed the recipe closely; didn't bother taking out the peppercorns (which I had cracked) since we like heat. Served with stir-fried green beans and plain rice.
     
  4. Not my favourite....but then this was my first time trying liver, so maybe it's just me!
     
  5. Excellent! Another way how to prepare liver in a grand style.
     
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RECIPE SUBMITTED BY

An older gentleman who enjoys cooking and is currently exploring the tastes and cooking methods of Oceania, the East and the Orient. I value time spent sharing food with friends. Is there a better feeling than the sublime mellowness and goodwill which, by candle-light, can blanket pleasant company at the end of a splendid meal?
 
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