John Myers
Ingredients for 4 servings:
- 500 g beef liver
- 2 cm ginger root, fresh
- oil
- 2 tbsp rice vinegar
- 4 tbsp oyster sauce
- 1 bell pepper(s), yellow
- 1 bell pepper(s), red
- 2 onions
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tsp coconut blossom sugar or sugar
- 400 ml beef broth
- 1 tsp, heaped cornstarch, maybe a little more
- 100 ml cream
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Rinse the beef liver thoroughly under cold water and pat dry with a paper towel. Then cut into very thin slices and then into very thin strips (maximum 5 mm). Place the beef liver in a bowl, pour the rice vinegar over it, and stir in carefully. Peel, halve, and thinly slice the onions. Press the onions with your hands to create fine strips. Wash the bell peppers, quarter them, remove the stems and seeds, and cut into the finest strips possible. Finely chop/chop the ginger. Finely chop the garlic or press it through a garlic press. Heat a little oil in a large pan and fry the beef liver strips vigorously for 2 minutes, turning the strips frequently. Remove and set aside. Wipe the pan with a paper towel if necessary and sauté the onion strips with a little oil over medium heat for one minute. Add the bell pepper strips and sauté for another minute, stirring. Add the ginger and garlic and sauté for another minute, stirring. Add the oyster sauce, soy sauce, and sugar and stir in. Add the beef liver strips and mix in. Add the hot beef broth and bring everything to a boil. Mix the cornstarch with as little water as possible and stir into the dish to thicken the sauce. Check the sauce after about two minutes of cooking time. It should already be slightly thick. Add the cream and stir in. Season with salt if necessary (probably not). Napkin dumplings go very well with this. I can also imagine potatoes being very good. This will probably appeal to people who don’t usually like liver. My family, in any case, loved it.
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