Introduction
My post on Beef Liver with Caramelized Onions has tips on how to choose, prepare, and cook beef livers. I do suggest that you take the full tips from there, although I will touch on the important points here for you. You will find that this beef liver steak recipe here is more like what the Filipinos call “bistek” style. Bistek, by the way, is a coined term from “beef steak.” This recipe is also popularly known as Beef Liver Pinoy Style.
What is Beef Liver Steak?
This recipe will have beef liver and is cooked ala steak with the ingredients consisting of garlic, onions, ground black pepper, and salt, to name a few. It is a nutritious and flavorful dish that is packed with high levels of iron, making it an ideal addition to anyone’s diet. It has a tender texture and, when cooked correctly, delivers a delicious taste that can be enjoyed by all.
Individuals with iron deficiency can greatly benefit from including beef liver steak in their meals, as it provides a significant amount of iron, which is essential for maintaining healthy energy levels and overall well-being. Consuming beef liver steak also offers potential health benefits, such as improved energy levels and better overall health, due to its rich nutrient profile.
How to Prepare and Cook Beef Liver Steak
When preparing beef liver, the choice of ingredients is crucial in creating a balanced and delicious dish. White onions are an essential component, as their sweet and mild flavor helps to counteract the slightly bitter taste of the liver. This not only enhances the overall taste but also ensures that the dish is enjoyable for those who may not typically enjoy liver.
In addition to choosing the right ingredients, the frying technique for the beef liver slices is equally important. To achieve a visually appealing presentation and succulent texture, it is important to marinate the liver slices beforehand and then fry them to a golden-brown hue. This technique not only adds depth of flavor to the liver but also creates a crispy exterior while keeping the inside tender and juicy.
The cooking process for beef liver steak is simple and quick, making it an easy dish to prepare. Typically, it is seasoned with salt and pepper and then quickly seared in a hot pan with a bit of oil. The result is a tender and flavorful steak that can be enjoyed on its own or paired with a side of vegetables or mashed potatoes. With its nutritious and delicious qualities, beef liver steak is a great option for those looking to add more iron and flavor to their diet.
From the right temperatures to the correct cooking times, mastering these techniques can make a world of difference in the overall quality of organ meats.
Ingredients and Preparation for Beef Liver Steak
The key ingredients needed for preparing the liver and onions recipe include beef liver, black pepper, garlic, soy sauce, and lemon juice. I omitted the salt at this stage as we would be adding it during the cooking process later. The liver should be fresh and thinly sliced, while the black pepper, garlic, and lemon juice will be used to season the liver and enhance its flavor, and as a marinating solution. These ingredients are essential for creating a delicious and savory dish that is sure to be a hit with fans of liver and onions.
When preparing the dish, it is important to use these key ingredients in the right quantities to achieve the perfect balance of flavors. With the right combination, you can create a mouthwatering meal that is both hearty and satisfying.
Ingredients:
- Beef liver
- Garlic, divided
- White onions, divided
- Sugar (optional)
- Salt
- Ground black pepper, divided
- Lemon Juice, divided
- Soy Sauce, divided
- Oyster Sauce
Preparation
Begin by laying the liver on a clean cutting board. Using a sharp knife, carefully trim off any excess fat and tissue from the edges of the liver.
Place the beef liver on a clean cutting board and use a sharp knife to slice it into approximately 1/4-inch thick strips or diagonal slices. Ensure that the slices are uniform in thickness to promote even cooking.
Rinse the liver under cold running water to remove any remaining impurities. Gently rub the liver with your fingers to ensure all surfaces are cleaned.
Pat them dry with a paper towel. This helps to remove excess moisture and accommodate the marinating solution quickly.
Mix lemon juice, soy sauce, minced garlic, and ground black pepper, then immerse the sliced beef liver in the solution and marinate for at least 30 minutes.
How to Cook Beef Liver Steak
Heat a skillet or frying pan over medium-high heat. Once the pan is hot, add a small amount of oil or butter to the pan.
Place the sliced beef liver into the pan, ensuring that there is enough space between each piece to allow for even cooking.
Cook the beef liver for approximately 2-3 minutes on each side, depending on the thickness of the slices. It is important to cook the liver rapidly with medium to high heat to avoid dehydration and tough fibers.
Once the desired doneness is reached, remove the beef liver from the pan and let it rest for a few minutes.
On the same pan, sautee the remaining garlic and about half of the sliced white onions until they are soft and translucent. Add the beef livers. Season with salt. Add two tablespoons each of lemon juice, soy sauce, and oyster sauce, then simmer for 3-4 minutes.
Top with the remaining sliced onions. Turn off the heat and cover the pan for about a minute to soften the onions.
Serving Suggestions
Beef liver steak is best served hot and fresh from the pan. You can serve it with a side of steamed vegetables, mashed potatoes, or rice to balance out the rich flavor of the liver. Garnish with fresh herbs like parsley or cilantro for added freshness.
For a complete meal, you can also add a side salad or some crusty bread to round out the dish. Don’t forget to enjoy this savory and nutritious beef liver steak with your favorite beverage for a satisfying dining experience. With these simple steps and key ingredients, you can easily whip up a delicious liver and onions dish that is sure to impress your family and friends.
Storing Leftover Beef Liver Steak
Leftover beef liver steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in a skillet over low heat until warmed through. Be sure not to overcook the liver as it can become tough and chewy.
You can also freeze leftover beef liver steak for up to 2-3 months. To freeze, place the cooked liver steak in a freezer-safe container or bag, making sure to remove as much air as possible. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Additional Cooking Tips
- Chilled Liver: Place the liver in the fridge for a few hours before slicing. This will firm up the texture, making it easier to slice evenly without crumbling.
- Sharp Knife: Use a sharp, thin-bladed knife to slice the liver. A sharp knife will cut through the liver smoothly and help maintain even slices.
- Uniform Thickness: Aim for even slices that are about ¼ to ½ inch thick. This will ensure that the liver cooks at the same rate, preventing overcooking or undercooking.
- Diagonal Slicing: For larger pieces of liver, consider slicing it diagonally against the grain. This can help to break up any tough muscle fibers and result in a more tender texture.
- Practice and Patience: Slicing the liver evenly may take some practice, so be patient and take your time. With a little practice, you’ll be able to slice the liver into even pieces like a pro.
Beef Liver Steak Recipe – Bistek Style
- Prep Time: 30 minutes
- Cook Time: 10-15 minutes
- Total Time: 30 minute
- Yield: 4 servings 1x
- Category: Main dish
- Method: cooking
- Cuisine: Filipino
Description
This beef liver recipe transforms beef liver into a delicious and surprisingly tender steak. Packed with nutrients, it’s a quick and easy meal to add to your repertoire.
Ingredients
1/2 kg Beef liver
1 bulb garlic, divided
2 medium-sized white onions, divided
1 tsp sugar (optional)
Salt to taste
2 tbsps ground black pepper, divided
1/2 cup lemon juice, divided
6 tbsps soy sauce, divided
2 tbsps oyster sauce
Instructions
- Using a sharp knife, carefully trim off any excess fat and tissue from the edges of the liver, then slice it into approximately 1/4 to 1/2-inch thick strips or diagonal slices. Ensure that the slices are uniform in thickness to promote even cooking.
- Rinse the liver under cold running water to remove any remaining impurities by gently rubbing them with your fingers. Then pat the liver dry with a paper towel to remove excess moisture.
- Mix half the lemon juice, 3 tbsps soy sauce, half the minced garlic, and ground black pepper. Then immerse the sliced liver in the solution and marinate for at least 30 minutes.
- Heat a skillet or frying pan over medium-high heat. Add a small amount of oil to the pan.
- Place the sliced beef liver into the pan, ensuring that there is enough space between each piece.
- Cook the beef liver for approximately 2-3 minutes on each side, depending on the thickness of the slices. Set aside.
- On the same pan, sautee the remaining minced garlic and about half of the sliced white onions until they are soft and translucent. Add the beef livers. Season with salt. Add two tablespoons each of lemon juice, soy sauce, and oyster sauce, then simmer for 3-4 minutes.
- Top with the remaining sliced onions. Turn off the heat and cover the pan for about a minute to soften the onions.
