Beijing Lamb Liver
Tender lamb liver stir-fried with scallions and ginger, rich in soy sauce aroma. A hearty Beijing home-style dish that's perfect with rice.
Ingredients
13 items- lamb liver 300g
- scallions 2
- ginger 1 piece
- garlic 3 cloves
- dried chili peppers 2
- light soy sauce 2 tbsp
- dark soy sauce 1 tsp
- cooking wine 1 tbsp
- cornstarch 1 tsp
- salt to taste
- sugar a pinch
- sesame oil 1 tsp
- cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Slice lamb liver thinly, soak in water for 10 minutes, squeeze dry, mix with 1 tbsp cooking wine, a pinch of salt, and 1 tsp cornstarch, marinate for 10 minutes.
Cut scallions diagonally, slice ginger and garlic, cut dried chili peppers. Prepare sauce: mix 2 tbsp light soy sauce, 1 tsp dark soy sauce, a pinch of sugar, and cornstarch slurry (1 tsp cornstarch + 2 tbsp water).
Heat wok over high heat, add 2 tbsp oil. When oil is about 70% hot (slightly smoking), add ginger, garlic, and dried chili, stir-fry until fragrant, about 15 seconds.
Reduce to medium-high heat, add marinated lamb liver, quickly spread and stir-fry until color changes, about 30 seconds. Add scallions and toss a few times.
Pour in the prepared sauce, turn to high heat and stir-fry quickly for about 20 seconds until the sauce thickens and coats the liver. Drizzle sesame oil, toss well, and serve immediately.
Tips
Slice liver thinly; high heat quick stir-frying ensures tenderness. Marinating with starch and wine helps remove gamey flavor. Prepare sauce in advance to avoid last-minute rush.
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