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Sichuan Style Beef Liver

Liver is a nutritious organ meat that is often overlooked because of its strong taste. Here’s a recipe from my ancestral home province of Sichuan. In the olden days, people can ill-afford to throw away good meat just because they have strong taste. The solution? Make them spicy. Buckle in your culinary seatbelt, hope your tongue is ready for a revolutionary ride.

Name: Sichuan Style Beef Liver

Difficulty: 7 out of 10

Preparation Time: 1 hour (marination overnight)


Beef liver fresh or frozen — two pounds.

pickled jalapeno peppers — two table spoonful.

chopped onions — two cups.

chopped garlic — one tablespoon.

cooking wine — two table spoon.

soy sauce — one table spoon.

diced ginger — one table spoon.

Chinese hot sauce — one table spoon.

Avocado oil — one tablespoon.

corn starch — two teaspoon.

Salt and pepper — to taste.

Step One: cut liver into 1″ cubes or 1/2″ slices and marinate with wine, soy sauce and ginger over night.

Step Two: stir fry onion, jalapeno, garlic in oil until fragrant.

Step Three: Mix cornstarch in the marinated liver and pour into the pan with the rest of the vegetables. Stir-fry on high heat for 4 minutes.

Step Four: add hot sauce and mix it in. Reduce heat to low and cover for 10 minutes. Uncover, reduce juice, add salt and pepper.

Step Five: Plate and garnish with fresh cilantro or celery if desired. Serve with rice or flour tortilla. Goes well with wine or beer.

This traditional dish has been modified for western consumption. For example I took out the red peppercorn and I made them into cubes instead of thin slices of liver. It is easier to make and will be a hit with almost everyone. Even those who claim they dislike liver. I have a few converts under my apron belt to testify. Hope you and yours can enjoy this iron-rich and vitamin-loaded meat dish for years to come.

Surprisingly, this dish is also great to eat cold. A bit like a spicy liver pate.


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