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:
- Clean the liver, removing any membranes and veins. Cut it into 5 cm (1.97 inch) pieces.
- 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:
- 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:
- 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:
- In the same wok, stir-fry green beans and sweet pepper for 1–2 minutes.
- Combine and Serve:
- Add the liver back to the wok. Pour in the sauce and cook for 1 minute, stirring to coat everything.
- Serve hot, sprinkled with white sesame seeds.
Enjoy your flavorful Asian-style spiced liver! 🍽️🌶️🥦
