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Chinese Beef Liver Recipe

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Simple and Tasty Chinese Beef Liver Stir Fry - Spicepaw

This Chinese beef liver stir fry contains all the good stuff- soy, garlic, ginger, Szechuan spice and chili. #beef #stirfry #Chinesefoodrecipes #quickrecipes #easymeals

Provided by: EasyRecipesCooking.com

Total time: 10 minutes

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 2


400 g (14 oz) beef liver
milk (enough to soak the liver in)
1 tbsp ginger (sliced)
1 tbsp garlic (sliced)
1/2 tbsp Szechuan peppercorns
2-3 leeks (sliced)
1-2 finger chilis (thinly sliced)
2-3 tbsp light soy sauce


  • Clean beef liver, cut away any discolored parts and let soak in milk overnight in the refrigerator.
  • Wash off milk and cut into thin slices.
  • Season with sea salt and dredge in cornstarch.
  • Heat oil in a large wok over medium-high heat.
  • Add Szechuan peppercorns and cook until peppercorns have infused into the oil.  Remove with a slotted spoon and discard.
  • Turn heat to high and add liver.
  • Stir-fry for 3-4 minutes or until browned.  Be careful not to overcook the liver as it has a tendency to get tough.
  • Remove from heat and set aside on a plate nearby.
  • Next, add garlic, ginger and chilies.
  • Stir-fry together for a minute or so until fragrant.
  • Add chopped leeks and fry for 1-2 minutes or until soft.
  • Add cooked livers and stir-fry together.
  • Add soy sauce, stir together and cook for a minute or so until everything is evenly coated.
  • Remove from wok and serve hot.  Enjoy!

Beef Liver Chinese Style Recipe - EasyRecipesCooking.com

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.

Total time: 30 minutes

Prep time: 20 minutes

Cook time: 10 minutes

Yield: 2 serving(s)


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


  • 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.

Nutrition Facts:

Calories 1389.9, FatContent 44, SaturatedFatContent 12, CholesterolContent 2201.8, SodiumContent 2159, CarbohydrateContent 70.7, FiberContent 4.2, SugarContent 23.2, ProteinContent 171.8


I found Beef liver on sale & wanted to make something different from the usual Liver & onions. I came across the basic recipe in one of my Better Homes & Garden Meat Stretcher cookbooks, & added quite a few extra ingredients that were not included in the original recipe.

The results was a very tasty crunchy, colorful & appetizing main course. My husband remarked that it looked like Pepper Steak. The liver was moist & very tender & most delicious, we loved it. I served it over a bed of rice with additional chopped green onions. The water chestnuts added extra crunch & texture to the dish.

Provided by: EasyRecipesCooking.com

Categories: Beef

Prep time: 20 minutes

Cook time: 35 minutes

Yield: 6


1 bunch(es) green onions, washed,trimmed & chopped (reserve some for garnish)
12 clove(s) garlic,minced
1/3 cup(s) cooking sherry
1 teaspoon(s) granulated garlic
2 tablespoon(s) arrowroot starch or corn starch, heaping full
2 pound(s) beef liver, trimmed and cut into small pieces
1/2 teaspoon(s) ground ginger
1/4 cup(s) olive oil or vegetable oil
1/2 large green bell pepper, chopped
16 ounce(s) bamboo shoots, reserve liquid, i used sliced water chestnuts
4 ounce(s) canned sliced mushrooms, reserve liquids
3 tablespoon(s) low sodium soy sauce
– hot cooked rice


  • Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
  • Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
  • Toss till coated on all sides.
  • Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
  • Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
  • Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
  • Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.

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