Few things scream home-style comfort like a plate of wok-seared liver smothered in rich Chinese brown gravy sauce, served over steaming jasmine rice. If you grew up around authentic Chinese food, you may already have fond memories of this dish—fragrant, hearty, and surprisingly nourishing. Whether you're a long-time fan of liver dinner or curious to try a dish that bridges food for liver health with bold Cantonese flavors, this recipe is both satisfying and steeped in tradition. With a savory, silky brown sauce that clings to tender slices of liver and stir-fried onions, it’s the ultimate comforting fusion of texture and flavor.
Wok-Tossed Liver in Chinese Brown Gravy Sauce
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
Wok or large skillet A wok is ideal for high-heat cooking and quick tossing, but a large skillet can do the job just fine.
Sharp chef’s knife Liver is delicate and can tear; a sharp blade ensures clean, thin slices.
Cutting board Use one specifically for meat to avoid cross-contamination.
Mixing bowls For marinating the liver and mixing your brown gravy.
Ladle or Spatula A wok spatula or flat wooden spoon will help you toss the ingredients efficiently.
For the Liver Marinade
- 1 lb beef liver or pork liver, thinly sliced
- 1 tbsp Shaoxing wine
- 1 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 tsp cornstarch
- Pinch of white pepper
- 1/2 tsp grated ginger
For the Brown Gravy Sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp hoisin sauce
- 1 tsp sugar
- 1/2 cup low-sodium chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water slurry
For the Stir Fry
- 2 tbsp neutral oil like canola or peanut
- 1 medium onion sliced
- 1 green bell pepper sliced thinly
- 1 red chili optional, thinly sliced
- 2 cloves garlic minced
- 1- inch piece of ginger sliced thinly
- 2 scallions cut into 2-inch pieces
Prepare the Liver
If you're wondering how to cook beef liver or pork liver correctly, it all starts with the slicing. Use a sharp knife to cut the liver into thin, uniform strips—this helps it cook evenly and quickly. Soak the slices briefly in cold water with a splash of vinegar or lemon juice for about 10 minutes. This removes excess blood and any potential bitterness. Drain and pat dry.
Marinate the Liver
Place the liver in a bowl and add the Shaoxing wine, light soy sauce, sesame oil, cornstarch, white pepper, and grated ginger. Let it marinate for 15 minutes. This step infuses the liver with flavor and gives it a tender texture once cooked.
Mix the Brown Gravy Sauce
Combine oyster sauce, light and dark soy sauces, hoisin sauce, sugar, and chicken broth in a bowl. Stir in the cornstarch slurry to thicken the sauce later. This combination gives you that velvety, deeply savory flavor so common in chinese dishes traditional to southern regions like Guangdong.
Stir Fry the Vegetables
Heat the wok over medium-high heat and add 1 tablespoon of oil. Toss in the sliced onions, bell peppers, chili, garlic, ginger, and scallions. Stir-fry until the onions become translucent and slightly caramelized—this builds the base flavor of the dish.
Cook the Liver
Push the vegetables to the side or remove them temporarily. Add the remaining tablespoon of oil and sear the liver slices in a single layer. Don’t overcrowd—cook in batches if needed. Sear each side for about 1 minute. You want a light char but still tender inside.
Combine and Simmer
Return the vegetables to the wok (if removed) and pour in the brown gravy sauce. Toss everything together and let it simmer for 2-3 minutes, until the sauce thickens and coats everything. Taste and adjust salt or soy sauce if needed.
Serve Hot
Serve immediately over jasmine or short-grain rice. Garnish with extra scallions or chili if desired.
Pairings
This rich, umami-packed dish pairs well with simple sides that won’t compete for attention but will round out your meal.
- Steamed Jasmine Rice: Essential to absorb that luscious gravy.
- Garlicky Chinese Broccoli (Gai Lan): Light bitterness contrasts perfectly with the sweet-salty sauce.
- Egg Drop Soup or Hot and Sour Soup: Adds warmth and complements the dish without overpowering it.
- Light Stir-Fried Bok Choy: Brings freshness and crunch to your plate.
- Crispy Spring Rolls: For some crunch and a textural contrast.
If you're looking for drinks, try a warm cup of roasted barley tea or light oolong—both popular in traditional Chinese medicine recipes and ideal for digestion.
FAQs
1. What kind of liver should I use?
This recipe works well with beef liver, pork liver, or even chicken liver. For a stronger flavor and firmer texture, go with ox liver recipes. Pork liver is slightly milder and is common in many chinese pork and pork liver recipes. If you're just starting out, beef liver is the easiest to find and prepares beautifully in this dish.
2. Can I use chicken liver instead?
Absolutely! You can adapt this into an asian chicken liver recipe by substituting chicken liver and following the same marinade and cooking technique. It may cook faster, so adjust the searing time to prevent overcooking.
3. How do I make this a complete liver healthy meal?
Liver itself is a powerhouse of nutrients like iron, B12, and folate. To make this a more liver healthy meal, pair it with whole grains like brown rice or quinoa, and load up on leafy greens or cruciferous vegetables like bok choy or broccoli.
4. Why does my liver turn rubbery?
Overcooking is the main culprit. Liver should be cooked quickly over high heat—just enough to brown the outside but keep it tender inside. Also, the cornstarch in the marinade acts as a protective layer and helps maintain tenderness.
5. Can I use this sauce for other meats?
Yes! The brown gravy is also perfect for dishes like chinese pepper steak recipe or even an authentic Chinese pepper steak recipe. Just swap out the liver for thinly sliced beef, like flank or sirloin, and follow the same stir-fry process.
