Liver is not just for dogs…
I know beef liver can get a bad reputation. Some people say that it is gritty and has a strong metallic tang to it. However, when I remember my grandmother’s liver and onions, I don’t recall either of these traits. Why is that? Was it a special magic spice she coated it with? Nope. She cleaned it thoroughly and soaked it in milk which is the ultimate magic trick to getting a tasty liver. Simply add a little salt and pepper plus some caramelized onions on top and it is damn good.
Spice up the humdrum
This recipe, however, is a bit more exotic but I like to think it’s something she’d like. The liver is soft and salty from the soy sauce and deliciously paired with all the good stuff: garlic, ginger, a touch of Szechuan peppercorn, chopped chilies and leeks. It’s a big hit in my house and is soon becoming one of my favorite stir-fry dishes. Even if you’re a little apprehensive towards beef liver, I suggest you give it a try. It just might turn out to be one of your favorite dishes as well. Grandma would approve.
Chinese Szechuan Style ‘Beef Liver and Onions’
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 10 min
- Yield: Serves 2-3 1x
Description
Soft and salty beef liver with all the good stuff- soy, garlic, ginger, Szechuan spice and chili. You won’t complain about this liver and onions dish! #beef #stirfry #Chinesefoodrecipes #quickrecipes #easymeals
Ingredients
- 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)
- salt
- cornstarch
- 2–3 tbsp light soy sauce
Instructions
- 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!
- Category: Beef Liver
- Method: Stir-Fry
- Cuisine: Chinese
Keywords: beef, liver, stir-fry, liver and onions, Szechuan, leeks, chili peppers
More Chinese stir-fries to whip up:
Pork Shoulder and King Oyster Mushrooms Stir-Fry
Spicy Sweet and Sour Crispy Tofu Stir-Fry
Pork Loin and Celery Stir-Fried with Hoisin Sauce
Looks tasty
Do you know if coconut milk work? We have a dairy allergy in our family. Thank you!
Hi Amy. Good question! Instead of milk, soak the liver in a bowl of water with 1 tbsp fresh lemon juice or vinegar mixed it.
This was amazing! I’m not a huge liver fan, but wanted to incorporate it into my diet. By using the milk, it takes away the stereotypical liver taste. My family loved it! I just made it a second time using thinly sliced beef and just as good! Thank you!
★★★★★
Hi Kathy,
So glad you, and more importantly, the family liked it! 🙂