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’

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• Author: Spicepaw
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 10 min
• Yield: Serves 2-3 1x

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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

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Clean beef liver, cut away any discolored parts and let soak in milk overnight in the refrigerator.
2. Wash off milk and cut into thin slices.
3. Season with sea salt and dredge in cornstarch.
4. Heat oil in a large wok over medium-high heat.
5. Add Szechuan peppercorns and cook until peppercorns have infused into the oil.  Remove with a slotted spoon and discard.
6. Turn heat to high and add liver.
7. Stir-fry for 3-4 minutes or until browned.  Be careful not to overcook the liver as it has a tendency to get tough.
8. Remove from heat and set aside on a plate nearby.
9. Next, add garlic, ginger and chilies.
10. Stir-fry together for a minute or so until fragrant.
11. Add chopped leeks and fry for 1-2 minutes or until soft.
12. Add cooked livers and stir-fry together.
13. Add soy sauce, stir together and cook for a minute or so until everything is evenly coated.
14. 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