Beef Heart with Vegetables

Beef heart with vegetables cooks quickly after the liquid is reduced. The vegetables stay crisp, while soy sauce and sesame oil give a bright finish.

Clean beef heart (1 kg) and cut it into long strips. Put it in a skillet, pour in water (300 g), cover and cook until the liquid almost fully evaporates.

Add olive oil (50 g) and fry the heart for 3-4 minutes. Slice bell pepper (300 g), red onion (150 g) and cucumbers (200 g) into strips, and chop garlic (15 g).

Add the vegetables and garlic to the heart and cook over high heat for about 3 minutes. Pour in soy sauce (50 g), add sea salt (3 g), black pepper (2 g), parsley (30 g), sesame seeds (5 g) and sesame oil (20 g). Stir and serve immediately.