Beef Liver Chinese Style Recipes

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BEEF LIVER CHINESE STYLE



Beef Liver Chinese Style image

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.

Provided by Gerry sans Sanddunes

Categories     Beef Organ Meats

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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, Fat 44, SaturatedFat 12, Cholesterol 2201.8, Sodium 2159, Carbohydrate 70.7, Fiber 4.2, Sugar 23.2, Protein 171.8

SAUTED LIVER WITH CHIVES JAPANESE STYLE



Sauted Liver With Chives Japanese Style image

Make and share this Sauted Liver With Chives Japanese Style recipe from Food.com.

Provided by SkipperSy

Categories     Meat

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

3/4 lb beef liver (substitute pork livers)
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon grated ginger
3 tablespoons peanut oil
6 tablespoons tapioca starch (substitute corn starch)
3/4 cup chinese garlic chives (wash, cut up into 1 inch pieces)
salt and pepper (to taste)

Steps:

  • Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
  • In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids) and let marinate for about 15 or more minutes, set aside.
  • Add to a wok 2 tablespoons peanut oil until hot.
  • Then remove the livers from the bowl (retaining the marinade), dredge in the tapioca starch and place into the heated wok. Cook and turn the pieces until almost fully cooked and then remove to a plate.
  • Add 1 tablespoon peanut oil to the wok and add the Chinese chives, sauté for about 1 minute.
  • Then add back into the wok the livers, the retained marinade and stir-fry briefly... add salt and pepper to taste.
  • Enjoy.
  • NOTE.:.
  • If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap), it will dry out the chives to much and they become to hard for an otherwise nice meal.

Nutrition Facts : Calories 1018.2, Fat 42.2, SaturatedFat 10.9, Cholesterol 1650, Sodium 1420.3, Carbohydrate 26.6, Fiber 0.5, Sugar 0.4, Protein 124.3

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