Beef/Veal Liver with Onion and Asparagus

Beef/Veal Liver

Ingredients:

For liver

  • 2 slices beef/veal liver, about 1 lb (0.5 kg);
  • 2 tablespoons safflower oil;
  • 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  • 1/4 cup (60 ml) dark soy sauce;
  • 1 medium yellow onion, thinly sliced;

For asparagus

  • 1/2 lb (250 gm) asparagus, cleaned and cut 2" (5 cm) long at a 30˚ angle;
  • 1/4 teaspoon sea salt.

Recipe:

Serving for 2

For liver

  1. Place 1 tablespoon of safflower oil in a large sauté pan in medium high heat;
  2. Add onion, sauté until golden and soft;
  3. Take it out and set aside;
  4. Clean beef/veal liver half an hour before cooking, pat dry;
  5. Add 1/2 tablespoon of safflower oil to a large sauté pan over high heat;
  6. Place liver in the sauté pan when the oil starts to smoke, cook for 2 minutes;
  7. Turn the liver;
  8. Add Liquid Aminos and dark soy;
  9. Top with sauté onion and cover;
  10. Take out liver, rest for 10 minutes before cutting into 1/2” thick slices at a 30˚ angle.

For asparagus

  1. Place 1/2 tablespoon of safflower oil in a large sauté pan over medium high heat;
  2. Add sea salt;
  3. Add asparagus;
  4. Stir fry and add 1/4 cup of water, cover for 1 minute;
  5. Plate with liver and onion;
  6. Serve warm.

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