Asian-Style Spiced Liver in Sweet and Tangy Sauce

This dish is almost instant to prepare. It’s unlikely that you’ll undercook the liver; if anything, it might be the opposite. You can adjust the amount of vegetables according to your preference, adding celery and carrots alongside green beans and sweet peppers.

Difficulty: Easy
Servings: 4
Cooking Time: 10 minutes
Additional Time: 30 minutes (marinating time)

Ingredients (for 4 servings):

• 250 g (9 oz) beef liver
• 1/2 red sweet pepper
• 70 ml (2.5 fl oz) vegetable oil
• 200 g (7 oz) green beans
• White sesame seeds for garnish

For the Marinade:

• 1 egg white
• 2 tsp cornstarch
• 1 tbsp rice wine or dry sherry
• 2 tsp salt
• 2 tbsp grated fresh ginger root

For the Sauce:

• 2 tsp soy sauce
• 2 tsp rice wine or dry sherry
• 1 tsp chili powder
• 1 tsp salt

Cooking Instructions:

Marinate the Liver:

1. Clean the liver, removing any membranes and veins. Cut it into 5 cm (1.97 inch) pieces.
2. In a bowl, mix egg white, cornstarch, rice wine, salt, and grated ginger. Add the liver and coat thoroughly. Cover tightly with plastic wrap and refrigerate for 30 minutes.

Prepare the Sauce:

1. In the same wok, combine soy sauce, rice wine, chili powder, and salt. Bring to a boil, stirring, and cook for 1 minute.

Fry the Liver:

1. Heat vegetable oil in a wok over high heat. Remove the liver from the marinade and fry for 3 minutes. Transfer the liver to a sieve to drain excess oil.

Sauté the Vegetables:

1. In the same wok, stir-fry green beans and sweet pepper for 1–2 minutes.
2. Combine and Serve:
3. Add the liver back to the wok. Pour in the sauce and cook for 1 minute, stirring to coat everything.
4. Serve hot, sprinkled with white sesame seeds.

Enjoy your flavorful Asian-style spiced liver! 🍽️🌶️🥦