|10 min||15 min||25 min||4|
|2 tbsp||Coconut oil|
|454 gm||Beef liver (cut into 1-inch pieces)|
|1 large||White onion (sliced)|
|1 piece, 1-inch||Ginger root (grated)|
|2 clove(s)||Garlic (crushed)|
|1 tsp, minced||Turmeric root|
|1 cup||Bean sprouts|
|3 tbsp||Coconut aminos, Coconut Secret|
Heat coconut oil over a medium-high heat and sauté the liver for about 3 to 5 minutes, until cooked.
Remove the liver from the pan and add in the onions. Cook over medium heat for 3 minutes until slightly softened.
Add ginger, garlic, and turmeric, and cook for 2 minutes.
Add sprouts and cook, stirring until slightly softened.
Add the liver, coconut aminos, and additional coconut oil if needed. Cook on a high heat for 2 minutes.