| 8 | 25 | 261 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 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.
Enjoy!
| Meat | 1.5 |
| Vegetables | 0.7 |
