Sauted Liver With Chives Japanese Style – a delicious recipe with beef, soy sauce, sake, ginger, peanut oil, tapioca starch. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
2
In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids) and let marinate for about 15 or more minutes, set aside.
3
Add to a wok 2 tablespoons peanut oil until hot.
4
Then remove the livers from the bowl (retaining the marinade), dredge in the tapioca starch and place into the heated wok. Cook and turn the pieces until almost fully cooked and then remove to a plate.
5
Add 1 tablespoon peanut oil to the wok and add the Chinese chives, saute for about 1 minute.
6
Then add back into the wok the livers, the retained marinade and stir-fry briefly... add salt and pepper to taste.
7
Enjoy.
8
NOTE.:
9
If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap), it will dry out the chives to much and they become to hard for an otherwise nice meal.
350
kcal
Calories
20
g
Fat
18
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 lb beef liver (substitute pork livers), 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon grated ginger, and more.
Yes, Sauted Liver With Chives Japanese Style falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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