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!
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.