1 beef heart
1 red onion chopped
1 bundle green onion sliced
4 whole cloves garlic chopped
fresh ginger (1 tablespoon chopped for stir fry, 3 chunks for boil)
3 bell peppers sliced
1 stalk of lemongrass
2 Thai chili’s *for spice*
1/4 cup sherry wine
1/4 cup soy sauce
1 tablespoon fish sauce
1 cup water
Butchering the heart can be scary at first but the main thing is to remove the hard fat, connective tissue, valves and the shiny skin. It will make it a whole lot easier to get over the fact it’s a heart.
How it looks cleaned up. Then I thinly sliced the meat.
Boil on medium heat with the lemongrass and 3 large chucks of ginger each about half the size of your thumb for 30 minutes. This is to tenderize it before you stir fry it. Once the time is up drain the meat and set it aside.
Set the eye to medium heat. In a wok, saute onions, ginger, garlic with salt and pepper in a little vegetable oil.
Add your remaining vegetables and toss.
I like my food spicy so I advise only using 2 peppers unless you are feeling frisky.
Lastly add the heart, soy sauce, fish sauce, water, sherry and more salt and pepper to taste. Toss so it can mix well. Then cover the wok and let it simmer for 7 mins.
Serve with rice.