Peruvian liver stir-fry: traditional recipe
Learn how to prepare a delicious liver stir-fry, a classic of Creole cuisine that stands out for its intense flavor and easy preparation.
The liver stir-fry is one of those dishes that evokes home cooking and the seasoning of grandmothers.
Economical, nutritious and easy to prepare, it stands out for the combination of beef liver sautéed over high heat with onion, tomato and ají panca, ingredients that give it the unmistakable Peruvian Creole flavor.
Follow this recipe step by step and enjoy a comforting lunch accompanied by white rice and french fries.
INSTRUCTIONS
- Marinate the liver with a teaspoon of garlic and the pisco. Season with salt, pepper, and cumin to taste. Let it rest for 10 minutes.
- Heat a little oil over high heat and brown the liver. Add the remaining garlic and the aji panca pepper.
- Add the onion, tomato, and celery or green beans. Cook until the onion is tender but still slightly crunchy.
- Adjust the seasoning and add the chopped cilantro.
- Serve with white rice and french fries.
TIPS
- To reduce the liver's strong flavor, soak it in milk for ten minutes before seasoning. Grandma's tip!
How can I prevent the liver from tasting bitter?
To prevent the liver from tasting bitter, it's best to soak it in milk for ten minutes. Then season it with salt, pepper, and cumin.
How do you tenderize beef liver?
Soak the liver for 30 minutes and then cut it into thin slices.
