Beef Liver Yucatan
|Onions||2 , sliced|
|Green pepper||1 , thinly sliced|
|Tomatoes||2 , chopped|
|Beef liver||1 Pound, cut into thin strips (450 Gram)|
|Chili powder||15 Milliliter (1 Tablespoon)|
|Cumin powder||1 Teaspoon|
Place onion rings and green pepper slices in a large skillet, and steam-stir in enough water to prevent sticking until onion begins to turn transparent.
Add tomatoes and stir over medium heat until onion and pepper are tender.
Place liver strips over the onion mixture, add spices, and cover.
Steam liver just until tender; pink juices should remain in slices.
Add tamari, stirring liver and vegetables to combine, and serve with rice or boiled potatoes.