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
Scale
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.