Spicy Beef Liver Stir-Fry

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Adjust Servings:
For the Sambal
4 Shallots thinly sliced
3 Cloves Garlic minced
4 Red chilies sliced
1 inch Ginger grated
1 Stalk lemongrass white part only, chopped
1 Kaffir lime leaf torn
1 tablespoon Vegetable oil
For the Stir-fry
200 grams Beef liver cleaned and thinly sliced
1 tablespoon Sweet soy sauce
1 teaspoon Soy sauce
1/2 teaspoon Ground coriander
1/2 teaspoon Turmeric powder
1/4 teaspoon White pepper
1/2 cup Chicken broth
to taste Salt

Nutritional information

20 g
Total fat
30 g
20 g
Total carbohydrates

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Spicy Beef Liver Stir-Fry

Sambal goreng hati sapi

  • Spicy
  • 25 minutes
  • Serves 2
  • Medium


  • For the Sambal

  • For the Stir-fry



Indonesian Delight: Spicy Beef Liver Stir-Fry (Sambal Goreng Hati Sapi)

Calling all adventurous eaters! Today, we’re venturing into the world of Indonesian cuisine with a fiery and flavorful dish: Sambal Goreng Hati Sapi, or Spicy Beef Liver Stir-Fry. This recipe is perfect for two people and delivers a satisfying explosion of savory, spicy, and slightly sweet notes.

Treat your taste buds to a tantalizing adventure with our Indonesian Spicy Beef Liver Stir-Fry recipe, boasting a symphony of flavors and textures. Savor thin slices of tender beef liver bathed in a rich, aromatic sauce infused with garlic, shallots, and fiery red chilies. Embark on a culinary journey as the exotic fragrance of kaffir lime leaves tantalizes your senses. Our meticulously crafted dish promises to ignite your palate with its perfect balance of sweetness, tanginess, and heat. Delight in each mouthful of succulent beef liver, enhanced by the subtle sweetness of sweet soy sauce. Paired harmoniously with steamed rice, this dish is a testament to the culinary prowess of Indonesian cuisine. Indulge in the vibrant colors, bold flavors, and wholesome nutrition of our Spicy Beef Liver masterpiece, crafted to perfection for an unforgettable dining experience.



Heat oil in a wok or large skillet over medium-high heat. Add the shallots and cook until softened and translucent, around 3 minutes. Stir in the garlic, chilies, ginger, lemongrass, and kaffir lime leaf. Sauté for another minute, releasing the fragrant aromatics.


Transfer the contents of the pan to a food processor or mortar and pestle. Grind or pound until a coarse paste forms. You can adjust the texture to your preference - a smoother paste will create a more intense heat.


Return the sambal paste to the pan. Add the sliced beef liver, sweet soy sauce, soy sauce, ground coriander, turmeric powder, and white pepper. Stir-fry for 3-4 minutes, or until the liver is just cooked through (avoid overcooking to retain tenderness).


Pour in the chicken broth. Bring to a simmer and cook for a further minute, allowing the flavors to meld. Season with salt to taste.


Remove from the heat, and serve with hot steamed white rice.


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