Beef Liver with onions

Beef Liver with onions

Prep Time: 25-30 minutes
Cooking Time:  1hr
Servings: 4-6


  • 1 lb beef liver ( sliced thinly, 1/3 inch,  and into half size of your palm)
  • 1 big white onion
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1/2 tsp ground black pepper
  • 1/2 tsp Himalayan salt
  • 5 tbsp. olive oil
  • 1/2 cup water


  • Marinate liver in soy sauce, lemon juice at least for an hour or overnight would even be better
  • Heat pan. Put a little oil then sear half of the white onion that were sliced
  • Sprinkle pinch of salt. Turn over, sear again and set aside.
  • Heat the rest of oil. Sear the liver. Set aside
  • Sautee the other half of the onions. Put the liver and sautee for few minutes
  • Pour the leftover marinade and add the water
  • Let it simmer for about 20-25 minutes
  • Taste for saltiness and sourness
  • Turn off once preferred flavor accomplished
  • Sprinkle ground black pepper



  • Make sure olive oil that is being used is the one okay for frying, sauteeing and not the one for salad and/or marinating
  • Burning a little bit some parts of the meat gives it a more flavorful taste
  • Uncooked onions can also be used as toppings. More onions, the better!
  • Sprinklilng a little bit of salt on onions while frying makes a difference
  • Keep tasting according to your preferred taste. I like making it a little sour
  • I like sprinkling ground black pepper in the end and not during cooking. It tastes better


“Cookery is not Chemistry.
It is an Art. It requires instinct and taste rather than exact measurements” – Xavier Marcel Boulestin (French Chef)

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2 Replies to “Beef Liver with onions”

  1. I was looking for liver prepartion guides and landed here. Article is worth trying and I just bought 1/2 kkilograms of beef just now. I will try your recipe. Thanks.

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