Liver with Peppers and Onions

Liver with Peppers and Onions

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 vegetable oil, divided
1 tablespoon cornstarch
1 cup beef broth
2 tablespoons soy sauce
Cooked rice or noodles

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 to 7 minutes or until no pink remains. In a small bowl, combine 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 over rice or noodles. Makes 4-6 servings.