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
- Place 1 tablespoon of safflower oil in a large sauté pan in medium high heat;
- Add onion, sauté until golden and soft;
- Take it out and set aside;
- Clean beef/veal liver half an hour before cooking, pat dry;
- Add 1/2 tablespoon of safflower oil to a large sauté pan over high heat;
- Place liver in the sauté pan when the oil starts to smoke, cook for 2 minutes;
- Turn the liver;
- Add Liquid Aminos and dark soy;
- Top with sauté onion and cover;
- Take out liver, rest for 10 minutes before cutting into 1/2” thick slices at a 30˚ angle.
For asparagus
- Place 1/2 tablespoon of safflower oil in a large sauté pan over medium high heat;
- Add sea salt;
- Add asparagus;
- Stir fry and add 1/4 cup of water, cover for 1 minute;
- Plate with liver and onion;
- Serve warm.