Ingredients
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3 tablespoons soy sauce
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1 tablespoon honey
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1 tablespoon brown sugar
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2 teaspoons gingerroot, shredded
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1 lb beef liver, sliced into 1 inch squares or thin strips
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1 tablespoon cornstarch
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1/2 cup chicken stock
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2 tablespoons oil
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10 mushrooms, sliced
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2 -3 onions, quartered
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1 garlic clove, minced
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2 tablespoons wine vinegar or 2 tablespoons balsamic vinegar
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1 tablespoon peppercorn
Instructions
- Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
- Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
- Remove liver from marinade, shaking off the peppercorns.
- Strain marinade and dispose of solids.
- Combine strained marinade with cornstarch and stock and then set aside.
- Heat oil and saute onions and mushrooms until limp.
- Add onions and mushrooms to marinade.
- Saute liver until lightly coloured.
- Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
- Serve.