Savory Beef Mince and Chicken Liver Stir-Fry

1Heat vegetable oil (2 tablespoons) in a large skillet over medium heat.

2Add the chopped onion (1) and minced garlic (2 cloves) to the skillet. Cook until the onion (1) is translucent and fragrant, about 2-3 minutes.

3Add the beef mince (500 g) to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.

4In a separate pan, heat a little oil and cook the chicken liver (250 g) until browned on the outside but slightly pink on the inside. Remove from heat and set aside.

5Add the sliced red and green bell (1) peppers to the skillet with the beef mince (500 g). Cook for another 2-3 minutes until the peppers are slightly softened.

6In a small bowl, mix together soy sauce (2 tablespoons), oyster sauce (1 tablespoon), sugar (1 teaspoon), grated ginger (1 teaspoon), and cornstarch (1 teaspoon).

7Pour the sauce mixture over the beef mince (500 g) and peppers. Stir well to combine and cook for another 2 minutes.

8Add the beef broth (½ cup) to the skillet and simmer for 5-7 minutes until the sauce thickens slightly.

9Gently stir in the cooked chicken liver (250 g) and cook for an additional 2-3 minutes to heat through.

10Season with salt and pepper to taste. Serve hot over steamed rice or noodles.