Ingredients
1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper1 pound liver, cut into bite-size pieces1 large onion, thinly sliced into rings1 medium green pepper, cut into 1-inch pieces1 sweet red pepper, cut into 1-inch pieces4 tablespoons canola oil, divided1 tablespoon cornstarch1 cup beef broth2 tablespoons soy sauceCooked rice or noodles
Preparation
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.
