Zutaten für Beef Liver Chinese Style
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 pound beef liver, sliced thin
- 1 tablespoon cornstarch
- 1/4 cup beef stock
- 2 tablespoons oil
- 1/2 cup sliced onions
- 1 cup sliced fresh mushrooms
- stir-fried bean sprouts
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Zubereitung von Beef Liver Chinese Style
- In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 2 cloves minced garlic, and 1 teaspoon black peppercorns.
- Add 1 pound beef liver (sliced thinly) to the marinade. Marinate for at least 2 hours, or preferably overnight, stirring occasionally.
- Remove the liver from the marinade, gently shaking off the peppercorns. Reserve the marinade.
- Strain the marinade through a fine-mesh sieve, discarding the solids.
- In a small bowl, whisk together the strained marinade with 1 tablespoon cornstarch and 1/4 cup beef stock. Set aside.
- Heat 2 tablespoons oil in a wok or large skillet over medium-high heat. Add 1/2 cup sliced onions and 1 cup sliced mushrooms and sauté until softened, about 5 minutes.
- Add the sautéed onions and mushrooms to the prepared marinade mixture.
- Add the marinated liver to the wok or skillet and sauté until lightly browned, about 3-4 minutes per side.
- Pour the marinade-onion-mushroom mixture over the liver. Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
- Serve the Beef Liver Chinese Style immediately over a bed of stir-fried bean sprouts.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
93g
Fat
59g
Carbs
23g
