Step 1

Clean beef liver, cut away any discolored parts and let soak in milk overnight in the refrigerator.

Step 2

Wash off milk and cut into thin slices.

Step 3

Season with sea salt and dredge in cornstarch.

Step 4

Heat oil in a large wok over medium-high heat.

Step 5

Add Szechuan peppercorns and cook until peppercorns have infused into the oil.  Remove with a slotted spoon and discard.

Step 6

Turn heat to high and add liver.

Step 7

Stir-fry for 3-4 minutes or until browned.  Be careful not to overcook the liver as it has a tendency to get tough.

Step 8

Remove from heat and set aside on a plate nearby.

Step 9

Next, add garlic, ginger and chilies.

Step 10

Stir-fry together for a minute or so until fragrant.

Step 11

Add chopped leeks and fry for 1-2 minutes or until soft.

Step 12

Add cooked livers and stir-fry together.

Step 13

Add soy sauce, stir together and cook for a minute or so until everything is evenly coated.

Step 14

Remove from wok and serve hot.  Enjoy!