2 tsp. vegetable oil
1/2 c. each sliced onion & bell pepper strips
1 garlic clove, minced
10 oz. beef or calf liver, cut into thin strips
2 tsp. flour
1 tbsp. each teriyaki sauce & ketchup
(Low sodium soy sauce can be substituted)
1/8 tsp. pepper
1/3 c. water

In 10 inch skillet, heat oil over medium heat. Add onion, pepper strips and garlic; saute until vegetables are tender. Add liver and saute until meat is no longer red, about 3 minutes (don't overcook). Sprinkle mixture with flour, then stir in teriyaki sauce, ketchup and pepper; gradually add water and, stirring constantly, bring to a boil. Reduce heat and cook, stirring, for 1-2 minutes.