Name: Beef Liver Chinese Style
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 3 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon brown sugar; 2 tablespoons wine vinegar or 2 tablespoons balsamic vinegar; 2 teaspoons gingerroot, shredded; 1 garlic clove, minced; 1 tablespoon peppercorn; 1 lb beef liver, sliced into 1 inch squares or thin strips; 1 tablespoon cornstarch; 1/2 cup chicken stock; 2 tablespoons oil; 2 -3 onions, quartered; 10 mushrooms, sliced

6

Recipe by Gerry sans Sanddunes

6

People talking

Join In Now Join the conversation!

Beef Liver Chinese Style created by Bergy

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.

Ready In:: 30mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons wine vinegar or 2 tablespoons balsamic vinegar
2 teaspoons gingerroot, shredded
1 garlic clove, minced
1 tablespoon peppercorn
1 lb beef liver, sliced into 1 inch squares or thin strips
1 tablespoon cornstarch
¹⁄₂ cup chicken stock
2 tablespoons oil
2 -3 onions, quartered
10 mushrooms, sliced

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Gerry sans Sanddunes

Contributor

@Gerry sans Sanddunes

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by doug m.

1/29/2022

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

Reply
review by SarahEmmm

5/7/2011

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.

Reply
review by hello1pen

1/14/2009

Not my favourite....but then this was my first time trying liver, so maybe it's just me!

Reply
review by emulse

6/23/2007

Excellent! Another way how to prepare liver in a grand style.

Reply
review by screenpainter

4/6/2007

Very nice recipe.I really love any type of meat but must admit that liver is one of my favorites if cooked properly! This recipe does it justice. I cooked this dish for my youngest son, who thought it was fantastic!!

Reply