Beef liver with soy sauce
4 servings
45 minutes
Beef liver with soy sauce is a dish that embodies the richness of flavors and aromas of European cuisine. Tender liver soaked in a spicy soy sauce marinade acquires a velvety texture and deep, rich taste. Combined with caramelized onions, spicy garlic, and hot pepper, it reveals a new level of gastronomic pleasure. The addition of cilantro and green onions at the end adds freshness, while sesame oil and coriander provide an Eastern touch. This dish pairs perfectly with fluffy rice, complementing it with the rich juices of the liver sauce. It is prepared for both everyday dinners and festive tables – surprising in its simplicity of preparation and elegance of presentation.
1
Clean the liver from membranes and ducts, slice it into pieces 0.7 cm thick and lightly pound. Cut into strips, season with 2-3 tbsp of soy sauce. Transfer to a bag and seal, removing as much air as possible. Leave in the refrigerator for 30 minutes to 24 hours.
- Beef liver: 500 g
- Soy sauce: 60 ml
2
Prepare the ingredients. Cut the onion into feathers, chop the garlic and hot pepper. Separate the cilantro leaves from the stems. Cut the green onion diagonally into 3 cm pieces. Take the liver out of the refrigerator.
- Onion: 1 head
- Garlic: 4 cloves
- Chili pepper: 1 piece
- Chopped cilantro (coriander): 1 bunch
- Green onions: 1 bunch
3
In a spacious pan, heat vegetable oil and sauté the onion over medium-high heat until golden brown. Increase the heat to high and quickly fry the liver, stirring constantly.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Beef liver: 500 g
4
Reduce the heat, add the remaining soy sauce and a little water, bring to a boil. Add chili pepper, green onion, and cilantro leaves. Remove from heat, season with sesame oil and ground coriander. Serve with fluffy rice.
- Soy sauce: 60 ml
- Chili pepper: 1 piece
- Green onions: 1 bunch
- Chopped cilantro (coriander): 1 bunch
- Sesame oil: 2 tablespoons
- Ground coriander: 1 teaspoon