Szechuan Style Beef Liver and Onions

Szechuan Style Beef Liver and Onions - with Butcher 100% grass fed, grass finished beef liver



  • 454 g (1 package) of Butcher 100% grass fed, grass finished beef liver
  • milk (enough to cover the liver for soaking)
  • 1 tbsp sliced ginger
  • 1 tbsp sliced garlic
  • 1/2 tbsp Szechuan peppercorns
  • 2 - 3 leeks sliced 
  • 1 - 2 chili peppers of your choice, sliced
  • sea salt to taste
  • corn starch for dredging
  • 2 - 3 tbsp soy sauce of your choice



  1. Place liver in a glass dish, cover with milk, cover tightly and let soak overnight in the refrigerator.
  2. Wash off milk, slice thinly
  3. Season with sea salt, dredge lightly in corn starch
  4. Heat oil in wok or deep fry pan over medium high heat until shiny, add peppercorns and cook for 2 - 3 mins until peppercorns have had a chance to be infused into the oil.  Remove peppercorns with a slotted spoon and discard.
  5. Turn to high heat, add Butcher 100% grass fed grass finished beef liver, stir fry for 3-4 mins or until browned.  Slightly undercook to avoid drying out the liver.
  6. Remove from pan and place on plate.
  7. Add garlic, ginger and chilies to your pan, stir fry for a minute, until fragrant.  Add leeks and continue to stir fry until softened.
  8. Add liver strips and soy sauce, stir fry for moments to blend flavours and make sure everything is evenly coated with the soy sauce.
  9. Serve hot - jasmine or basil rice offers a perfectly savoury side dish for the slightly salty liver.