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Liver with Peppers and Onions

I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.—Naomi Giddis, Two Buttes, Colorado.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound liver, cut into bite-size pieces
  • 1 large onion, thinly sliced into rings
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 sweet red pepper, cut into 1-inch pieces
  • 4 tablespoons canola oil, divided
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • Cooked rice or noodles

Directions

  • In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside.
  • In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.
Nutrition Facts
1 each: 245 calories, 12g fat (2g saturated fat), 332mg cholesterol, 898mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 16g protein.

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