Beef Liver Chinese Style
This distinctive dish features beef liver marinated in a blend of soy, honey, vinegar, and aromatics. After marinating, the liver is quickly sauteed and combined with softened onions and mushrooms in a glossy, thickened sauce. The recipe suggests serving it on a bed of stir-fried beansprouts for a complete meal. It offers a tasty introduction to cooking with organ meats.
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
Method
- Mix the soy sauce, honey, brown sugar, vinegar, shredded ginger, minced garlic, and peppercorns together.
- Place the liver pieces in the marinade, ensuring they are coated, and leave to stand for a minimum of 2 hours, or ideally overnight, turning now and then.
- Take the liver out of the marinade, allowing any loose peppercorns to fall away.
- Pass the remaining marinade through a strainer to remove the solid ingredients.
- Stir the cornstarch and chicken stock into the strained liquid and put this mixture to one side.
- Warm the oil in a pan and cook the quartered onions and sliced mushrooms until they have softened.
- Transfer the cooked onions and mushrooms into the bowl with the prepared marinade sauce.
- Cook the marinated liver in the pan until it takes on a light colour on the outside.
- Add the marinade sauce containing the onions and mushrooms to the pan with the liver and cook, stirring continuously, until the sauce thickens.
- The dish is now ready to be served.
Nutrition (per serving)
Sodium2159000 mg
Recipe details
CategoryBeef Organ Meats
AuthorGerry sans Sanddunes
