• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Fed by the Farm
  • Home
  • Recipes
    • Dessert
    • Dinner
    • Ferments & Pickles
    • Sauces & Gravy
    • Side Dishes
  • Learn
  • About
Home » Farm to Table Recipes » Dinner » Asian Stir Fried Liver

Asian Stir Fried Liver

December 8, 2022 by Sara @ Fed by the Farm

Jump to Recipe Print Recipe

This Asian stir fried liver is a unique take on the liver and onions recipes we grew up on. The flavors are bright and alive, and if you like liver you’re going to love this stir fried liver recipe!

Asian Stir Fried Liver - done and ready to enjoy

This liver recipe is inspired by a dish I watched my brother’s wife (who is from China) make years ago. I grew up eating liver and onions and really enjoyed her spin on the dish – with ginger, chili and soy sauce.

When I got home I scrawled what I could remember on an index card and put it in my recipe tin. Years later I pulled it out and found no quantities, and only vague references to ingredients. So I experimented and tweaked from there.

This asian stir fried liver is now one of my favorite liver recipes to cook!

The umami flavor of the soy sauce, and brightness of the ginger and rice wine, really play well with a good cut of liver. The diced green onions I sprinkle on top are more than just a garnish, the crunch and flavor they add pulls the dish together.

The umami flavor of the soy sauce, and brightness of the ginger and rice wine, really play well with a good cut of liver.

Asian Stir Fried Liver - close up

If you’re part of the “I don’t like liver” tribe, I won’t try to convince you that this liver recipe will convert you. Not that it won’t. But, if you are already a liver fan, and want a new liver recipe, you’re in for a treat!

And on that note, check out my stir-fried liver and onions with balsamic glaze for another unique liver recipe.

Where to Buy Grass-Fed Liver

I purchase my grass-fed liver from a farm near where I live in Florida. It’s sold at my local Saturday morning Farmers Market. To find grass-fed beef liver near you, check out the tips in this article I wrote about how to find grass-fed beef.

Raw, grass-fed beef liver
Grass-fed liver sliced and ready to stir-fry

Health Benefits of Beef Liver

Liver and other organ meats are some of the most nutrient-dense foods we can eat.

  • A mere 3 ounces of cooked beef liver contains
    • 2944% of the daily value (DV) of vitamin B12
    • 731% the DV of vitamin A
    • 28% of the DV of iron
  • A 3 ounce serving of beef liver contains 50 times the vitamin B12 as a 3 ounce serving of sirloin.
  • Liver is high in zinc, which is essential for your immune system to function well and prevent infection.
  • Four ounces of raw beef liver contains 153 calories, 23 grams of protein and 4 grams of fat (source).

How to Make Asian Stir Fried Liver

1. Prepare the liver and marinade

Cut the liver into bite-size pieces. Keep in mind that liver is very low in fat and won’t shrink down when cooking.

Use a medium bowl to create your marinade out of the soy sauce, ginger and chili. Stir the liver pieces into the marinade so they are evenly coated. Refrigerate for 30 to 60 minutes.

2. Stir fry the onions and liver

Add the sesame oil to a wok or frying pan over medium heat. Once the oil is hot, add the sliced onions and stir often until they are soft, but now browned.

When the onion is soft, add the liver and marinade to the pan and sauté until the liver is brown. At this point, pour the rice cooking wine over the liver and onions and stir quickly just to distribute it around.

Remove the liver stir fry from the heat before the sauce has a chance to simmer off.

3. Season and serve

Serve over jasmine rice and garnish with sesame seeds and diced green onion. Be sure not to omit the green onions as they really add a nice crunch and flavor to the dish.

Asian Stir Fried Liver served with green onions

FAQ: Asian Stir Fried Liver Recipe

Can this liver recipe be made with chicken liver?

I haven’t tried this stir fried liver recipe with chicken liver yet. The texture and flavor of chicken liver is different from beef and my gut tells me that the flavors in this liver recipe won’t work as well with it.

Do you soak liver in milk before you cook it?

I don’t soak liver in milk before I cook with it, but I have heard of this trick as a way to remove some of the bitterness for those who don’t like liver. This stir fried liver recipe is for people who actually like the taste of liver, so it’s not necessary to soak the liver in milk.

Can I use rice vinegar instead of rice cooking wine in this stir fry?

If you don’t have rice wine in your pantry you may be wondering if you can use rice vinegar instead. That’s a big “sorry, no you can’t”. The flavor of rice vinegar is quite different than rice wine. I also don’t recommend omitting the rice wine altogether, it’s a key ingredient in this dish. I tried making it without and the flavors landed rather flat.

—

If you try this recipe and love it, I’d be thrilled if you gave it a 5-star rating!

Follow along on Instagram, Pinterest or Facebook for all my latest recipes and content. And if you’re curious, here are my favorite kitchen gadgets that I use to cook these recipes.

Asian Stir Fried Liver Recipe

Asian Stir Fried Liver

This Asian stir fried liver is a unique take on the liver and onions recipes we grew up on. The flavors are bright and alive, and if you like liver you’re going to love this stir fried liver recipe!
5 from 3 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 1/2 pound grass-fed beef liver
  • 1 tbsp light soy sauce
  • 1 tsp fresh ginger finely chopped
  • 1 pinch chili powder
  • 1 tsp sesame oil*
  • 1/4 of a small onion cut into thin slivers
  • 1 tbsp rice cooking wine**
  • 1/2 cup cooked jasmine rice
  • 1/4 tsp sesame seeds optional
  • 1 tbsp diced green onion

Instructions
 

  • Cut the liver into bite-size pieces.
  • Use a medium bowl to create your marinade out of the soy sauce, ginger and chili. Stir the liver pieces into the marinade so they are evenly coated. Refrigerate for 30 to 60 minutes.
  • Add the sesame oil to a wok or frying pan over medium heat. Once the oil is hot, add the sliced onions and stir often until they are soft, but now browned.
  • When the onion is soft, add the liver and marinade to the pan and sauté until the liver is brown.
  • At this point, pour the rice cooking wine over the liver and onions and stir quickly just to distribute it around. Remove the liver stir fry from the heat before the sauce has a chance to simmer off.
  • Serve over jasmine rice and garnish with sesame seeds and diced green onion.

Notes

* If you don’t have sesame oil you can substitute in olive oil
** I get rice cooking wine from an Asian grocery store near me and it’s imported from China. I had an impossible time finding a true rice wine at the grocery store. Be sure not to substitute rice vinegar for rice wine.
Keyword grass-fed beef, liver, stir fry
Pin ItYummlyX TweetFacebook

You May Also Like...

Hamburger and MacaroniGluten-Free Hamburger & Macaroni Recipe (Dairy-Free) Chopped steak with mushroom and onion gravyChopped Steak with Mushroom Gravy (Skirt or Flank) Stir-Fried Beef Liver and Onions with Balsamic GlazeStir-Fried Beef Liver and Onions with Balsamic Glaze

Filed Under: Dinner Tagged With: Beef

Previous Post: « Simple Roasted Acorn Squash Recipe
Next Post: Pasture Raised Eggs: Everything You Need to Know »

Reader Interactions

Comments

  1. Avatar for Jaymie ballesterosJaymie ballesteros

    May 30, 2024 at 8:34 pm

    Awesome!!! I doubled up the recipe for the marinade and added in a fat tablespoon of oyster sauce to it…. Delicious! Thank you for sharing this recipe! 💖

    Reply
    • Avatar for Sara @ Fed by the FarmSara @ Fed by the Farm

      June 1, 2024 at 3:35 pm

      You’re welcome Jaymie! Happy to hear you loved my liver recipe!

      Reply
  2. Avatar for Steven PrattSteven Pratt

    August 24, 2023 at 2:03 pm

    5 stars
    I cook liver all the time and needed something to break me out of my liver and onions routine. This was it. Delicious, thank you. Asian style liver may be my new routine. ha ha

    Reply
    • Avatar for Sara @ Fed by the FarmSara @ Fed by the Farm

      August 25, 2023 at 9:02 am

      Thanks for sharing Steven! It’s always nice to have new delicious ways to cook the same ingredients. 🙂

      Reply
  3. Avatar for LorraineLorraine

    April 5, 2023 at 10:51 am

    5 stars
    This is the best liver I’ve ever had!

    Reply
    • Avatar for Sara @ Fed by the FarmSara @ Fed by the Farm

      April 7, 2023 at 2:32 pm

      Yay! Thank you for the feedback Lorraine!

      Reply
  4. Avatar for StacieStacie

    March 16, 2023 at 9:25 am

    5 stars
    This was divine! Thank you for the creative take on liver and onions!!

    Reply
    • Avatar for Sara @ Fed by the FarmSara @ Fed by the Farm

      March 21, 2023 at 3:33 pm

      You’re welcome Stacie! This recipe is definitely unique, thanks for sharing the love. 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HI! I’M SARA

Photo of Sara @ Fed by the Farm My mission is to inspire you to be more connected to the food you eat and where it comes from. Join me as I shop small farms and farmers markets, prepare simple farm-to-table meals and show you how to do the same! Here's the story about how I went from being fed by the grocery store, to being fed by small farms.

Follow Along…

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Never Miss an Update

Subscribe to get new recipes and content in your inbox. Unsubscribe anytime.

Farm-to-Table Recipes

Best Gluten Free Dressing Recipe for Thanksgiving

Best Gluten Free Dressing Recipe for Thanksgiving

Classic Beef Stew with Red Wine (Slow Cooker Recipe)

Classic Beef Stew with Red Wine (Slow Cooker Recipe)

Healthy Butternut Squash and Carrot Soup (Vegan)

Healthy Butternut Squash & Carrot Soup Recipe (Vegan)

Beef Meatballs with Creamy Mushroom Sauce and Garlic

Beef Meatballs with Creamy Mushroom Sauce and Garlic

Stir-Fried Beef Liver and Onions with Balsamic Glaze

Stir-Fried Beef Liver and Onions with Balsamic Glaze

Easy Slow Cooker Whole Chicken (Pasture Raised)

Easy Slow Cooker Whole Chicken (Pasture Raised)

Learn

How to Save Money at the Farmers Market (Insider Tips)

How to Save Money at the Farmers Market (Insider Tips)

How to Eat Local During Winter

How to Eat Local During Winter

What is a Whole Food Diet - Whole Foods Explained

What is a Whole Food Diet? (Whole Foods Explained)

How to Host a Farm-to-Table Thanksgiving Dinner

How to Host a Farm-to-Table Thanksgiving Dinner

Footer

HI! I’M SARA

Photo of Sara @ Fed by the Farm My mission is to inspire you to be more connected to the food you eat and where it comes from. Join me as I shop local farms and farmers markets, prepare simple farm-to-table meals and show you how to do the same! Here's how I went from being fed by the grocery store, to being fed by small farms.

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Fresh Farm-to-Table Recipes

Best Gluten Free Dressing Recipe for Thanksgiving
Classic Beef Stew with Red Wine (Slow Cooker Recipe)
Healthy Butternut Squash and Carrot Soup (Vegan)
>

Copyright © 2025 Bonfire Creative - Website Design for Farms | Say Hello

As an Amazon Associate I earn from qualifying purchases.