This Filipino adobo recipe applies the signature technique to beef kidney: the sharpness of vinegar and soy sauce mellows the kidney’s characteristic aroma. The result is a quick, protein-rich, low-carb kidney skillet.
Cut the beef kidney in half and remove the inner membrane and whitish parts completely. Slice it thinly. To reduce its characteristic aroma, soak it in salted water for 10 minutes, then rinse it thoroughly.
Saute the onion in olive oil until softened and lightly golden, then add the garlic cloves. Add the kidney slices and sear over high heat for 3 minutes.
Add the vinegar, soy sauce, bay leaf, and black pepper. Simmer over low heat for 10 minutes, until the sauce thickens and the kidney is cooked through.
Do not skip soaking the kidney in salted water; this greatly reduces its characteristic aroma. Allergen: contains soy. Check the soy sauce label for gluten; ingredients can vary by product.
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