Ginger Cow Liver
A tasty way to get your liver down
1 minute
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 383 |
| Fat: | 10 g |
| Carbohydrates: | 45 g |
| Protein: | 22 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 200 gram 200 gram 200 gram Beef Liver, 1/2in slices
- 3 Tbsp 3 Tbsp 3 Tbsp Ginger Root, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Aminos
- 2 Tbsp 2 Tbsp 2 Tbsp Balsamic Vinegar
- 1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
- 2 Tbsp 2 Tbsp 2 Tbsp Potato Starch
- 1 Tbsp 1 Tbsp 1 Tbsp Lard
- 0.5 cup 0.5 cup 0.5 cup Carrots, matchstick pieces
- .5 whole .5 whole .5 whole Onion, sliced thin
- 2 Tbsp 2 Tbsp 2 Tbsp Garlic, chopped
- 1 whole 1 whole 1 whole Baby Bok Choy, sliced
- 1 whole 1 whole 1 whole Hot Chili Pepper, Jalapeno chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Fish Sauce
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Slice liver and combine with the 1st 5 ingredients
- Marinate at least one hour
- Prepare the remaining vegetables.
- In a hot pan add lard, onion, garlic, ginger and carrot. Cook 2min.
- Add bok choy cook another minute.
- Add jalapeno, coconut amonos and fish sauce.
- Taste for salt
- Transfer to a bowl and reserve
- Using same pan over high heat sear liver
- Cook 3min stirring frequently
- Pour 1/4-1/2c water over liver to make glaze
- Taste for salt
- Serve over veggies
Notes
Overall it was great! Liver was tender and juicy. Could have used more ginger and a bit too sweet from my taste
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