Liver with Peppers and Onions
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4-6 servings.
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.
Ingredients
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1/2 cup all-purpose flour
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1 teaspoon salt
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1/4 teaspoon pepper
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1 pound liver, cut into bite-size pieces
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1 large onion, thinly sliced into rings
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1 medium green pepper, cut into 1-inch pieces
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1 sweet red pepper, cut into 1-inch pieces
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4 tablespoons canola oil, divided
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1 tablespoon cornstarch
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1 cup beef broth
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2 tablespoons soy sauce
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Cooked rice or noodles
Directions
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1.
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.
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2.
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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