Rose Mary Mogan


I found Beef liver on sale & wanted to make something different from the usual Liver & onions. I came across the basic recipe in one of my Better Homes & Garden Meat Stretcher cookbooks, & added quite a few extra ingredients that were not included in the original recipe.

The results was a very tasty crunchy, colorful & appetizing main course. My husband remarked that it looked like Pepper Steak. The liver was moist & very tender & most delicious, we loved it. I served it over a bed of rice with additional chopped green onions. The water chestnuts added extra crunch & texture to the dish.

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6 or more depending on portion size
20 Min
35 Min
Stove Top


1 bunch
green onions, washed,trimmed & chopped (reserve some for garnish)
12 clove
1/3 c
cooking sherry
1 tsp
granulated garlic
2 Tbsp
arrowroot starch or corn starch, heaping full
2 lb
beef liver, trimmed and cut into small pieces
1/2 tsp
ground ginger
1/4 c
olive oil or vegetable oil
1/2 large
green bell pepper, chopped
16 oz
bamboo shoots, reserve liquid, i used sliced water chestnuts
4 oz
canned sliced mushrooms, reserve liquids
3 Tbsp
low sodium soy sauce
hot cooked rice


1Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
2Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
3Toss till coated on all sides.
4Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
5Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
6Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
7Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.


Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese