Beef Liver Steaks with Onion Rings (Guisadong Atay ng Baka)

This beef liver steaks is a very simple dish, marinating the liver in soy sauce and calamansi then fry it. Marinating the livers reduce the musky odor so it will be more pleasant to eat. This is the reason why not everyone is so fond of eating livers specially the kids because it also have a slightly bitter taste. White onion give a mild sweet taste and reduce the livers bitter taste. I prefer to use white onions than red when cooking this dish. Anyway you can add a little sugar if you want if there are no white onions available.

To cook this dish; Marinate liver slices in soy sauce, salt, MSG and calamansi juice for at least half an hour. Saute onions for 4 to 5 minutes in medium fire then transfer to a serving dish. Drain the liver and save the marinade for later use. Then on the skillet where you sauteed the onions, fry the liver on both sides until brown but don’t overcook so it won’t become too tough. Then transfer the liver on the serving dish where you put the onions and put the onions on top. Then pour the marinade in the skillet and simmer for a few minutes. Season with salt and pepper then pour over liver and onions.  To see the rest of the recipe with the exact measurement of ingredients, continue reading.

Print Recipe

How to Cook Beef Liver Steaks with Onion Rings (Guisadong Atay ng Baka)

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Servings: 6 servings

Author: Manny

Ingredients

• 1 kilo beef liver slice into 1/2 inch thick steaks
• 1/2 cup soy sauce
• 4 Tbsp. calamansi juice
• 1/2 cup cooking oil
• 4 white onions sliced thinly, crosswise (onion rings)
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• monosodium glutamate or MSG to taste

Instructions

How to cook Beef Liver Steaks with Onion Rings:

• Marinate liver slices in soy sauce, salt, MSG and calamansi juice for at least half an hour.
• Saute onions for 4 to 5 minutes in medium fire then transfer to a serving dish.
• Drain the liver and save the marinade for later use.
• Then on the skillet where you sauteed the onions, fry the liver on both sides until brown but don't overcook so it won't become too tough.
• Then transfer the liver on the serving dish where you put the onions and put the onions on top.
• Then pour the marinade in the skillet and simmer for a few minutes.
• Season with salt and pepper then pour over liver and onions. Serve hot.