Spice up the humdrum with this Chinese beef liver stir fry
This recipe for Chinese beef liver stir fry is a bit more exotic than the traditional liver and onions recipe you may be used to but I like to think it’s something my grandmother would 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 peppercorns, 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 about beef liver, I suggest you give it a try. It just might turn out to be one of your favorite recipes as well. Grandma would approve.
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.
Simple and Tasty Chinese Beef Liver Stir Fry
- Total Time: 10 min
- Yield: Serves 2-3 1x
Description
This Chinese beef liver stir fry contains all the good stuff- soy, garlic, ginger, Szechuan spice and chili. #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!
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Beef Liver
- Method: Stir-Fry
- Cuisine: Chinese
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
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.
Yesterday I watched a Chinese cooking show in Chinese so I couldn’t hear what they were saying. The chef rinsed, then cut into thin bite sized pieces, and soaked the beef liver in bowl of water with vinegar and salt. Do you think that would take away the livery taste as well as milk would? (He didn’t soak it overnight he just soaked it for a little while). Love your recipe. Thanks!
Hi Martha,
Thanks for the comment. I prefer to soak livers overnight to draw out all the blood. I think dipping it in vinegar and water will clean the outside of it but it might still contain a lot of blood within the meat which will contribute to that metallic taste and might cause it to sputter when frying.
Anyway, give it a shot and let me know how it turns out.
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! 🙂
Easy and delicious. I substituted multi-colored peppercorns and used roasted red peppers (because that’s what I had…). We enjoyed this new way to enjoy liver!