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chinese style liver & onions

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I found Beef liver on sale & wanted to make something different from the usual Liver & onions. I came across the basic recipe in one of my Better Homes & Garden Meat Stretcher cookbooks, & added quite a few extra ingredients that were not included in the original recipe. The results was a very tasty crunchy, colorful & appetizing main course. My husband remarked that it looked like Pepper Steak. The liver was moist & very tender & most delicious, we loved it. I served it over a bed of rice with additional chopped green onions. The water chestnuts added extra crunch & texture to the dish.

yield 6 or more depending on portion size
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For chinese style liver & onions

  • 1 bunch
    green onions, washed,trimmed & chopped (reserve some for garnish)
  • 12 clove
    garlic,minced
  • 1/3 c
    cooking sherry
  • 1 tsp
    granulated garlic
  • 2 Tbsp
    arrowroot starch or corn starch, heaping full
  • 2 lb
    beef liver, trimmed and cut into small pieces
  • 1/2 tsp
    ground ginger
  • 1/4 c
    olive oil or vegetable oil
  • 1/2 lg
    green bell pepper, chopped
  • 16 oz
    bamboo shoots, reserve liquid, i used sliced water chestnuts
  • 4 oz
    canned sliced mushrooms, reserve liquids
  • 3 Tbsp
    low sodium soy sauce
  • hot cooked rice

How To Make chinese style liver & onions

  • 1
    Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
  • 2
    Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
  • 3
    Toss till coated on all sides.
  • 4
    Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
  • 5
    Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
  • 6
    Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
  • 7
    Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.
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