BEEF LIVER CHINESE STYLE
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
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
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