Skip to content

Chinese beef liver

March 6, 2013

Another way to make beef liver! I have certainly been creative for the past few weeks trying to finish up my frozen livers as they approach the three month mark.

Well, not so creative as my last posts, but here is an augmented version of my Chinese chicken liver recipe. Beef liver has such a strong flavor that I added in some onions to add to the overall spice of the dish.

Beef liver

In lieu of the Chinese black vinegar, I also like to use balsamic vinegar due to the tendency of the Chinese vinegar to contain wheat and possibly other unknown ingredients.

1 lb beef liver
1 large onion
5 slices ginger, about 1/4″ inch thick
2 Tbsp soy sauce
2 Tbsp Chinese black vinegar
1 Tbsp cooking fat

(1) Slice both the beef liver and the onion into thin slices.
(2) Heat cooking fat on high. Once hot, add ginger slices and cook for a minute, until fragrant.
(3) Add onion. Continue sauteing until all the onions are translucent.
(4) Add soy sauce and vinegar, and stir into onions. Bury liver under the onions and simmer several minutes, until no longer pink on the outside.
(5) Cover the pan and simmer for about 5-10 minutes, occasionally stirring.
(6) Cut liver in half to make sure that no blood is showing. Cook in additional 3 minute increments until blood is gone.
(7) Serve over starch so that taste is not too strong.


Dai Dai


From → Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: