Asian Style Liver
4 servings
30 minutes
Liver in Asian style is a harmonious blend of tender meat with rich Eastern flavors. This recipe, inspired by Chinese culinary traditions, transforms a simple ingredient into a refined dish with a rich aroma. The liver soaked in starch and soy sauce becomes soft and juicy, while the combination of sweet pepper and carrot adds brightness and freshness to the dish. Light caramelization in the pan creates an appetizing crust, and quick stewing preserves the natural texture of the ingredients. The result is a nutritious dish that pairs perfectly with rice or noodles, complementing traditional Eastern meals. This recipe is a great way to discover new flavor combinations and enjoy the simplicity and depth of Chinese cuisine.
1
Wash the liver, remove the membrane and veins. Cut into thin slices of 5 centimeters.
- Beef liver: 500 g
2
Cut the pepper into small thin strips. Slice the carrot into thin half-rings.
- Bell pepper: 2 pieces
- Carrot: 1 piece
3
In a bowl, mix 1 tablespoon of starch, a pinch of salt, 2 tablespoons of vegetable oil, and 2 tablespoons of water, stirring well until smooth. Pour the mixture over the liver, mix, and let it sit for 15 minutes.
- Potato starch: 1 tablespoon
- Salt: to taste
- Vegetable oil: 4 tablespoons
4
Heat vegetable oil in a pan, fry the liver on both sides until browned. Add peppers and carrots, pour in soy sauce, mix well and simmer covered for 5-10 minutes.
- Vegetable oil: 4 tablespoons
- Beef liver: 500 g
- Bell pepper: 2 pieces
- Carrot: 1 piece
- Soy sauce: 3 tablespoons
