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Liver & red pepper stir-fry

Liver & red pepper stir-fry

A star rating of 3.2 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 25-35 minutes
  • Easy
  • Serves 2

Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients

  • Healthy
Nutrition: per serving
low insalt0.26g


  • 1½ tbsp groundnut oil
  • 225g lamb's liver , cut into strips
  • 1 leek , diagonally sliced
  • 1 red pepper , seeded and cut into rough squares
  • 1 red chilli , seeded and finely chopped
  • 1 tsp dried oregano
  • 1 garlic clove , crushed
  • 100g spring greens , thinly sliced
  • grated zest of 1 orange and 2 tbsp juice
  • 2 tbsp medium dry sherry


  • STEP 1

    Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown – don’t cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.

  • STEP 2

    Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.

  • STEP 3

    Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

Recipe from Good Food magazine, March 2003

Goes well with


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A star rating of 3.2 out of 5.17 ratings

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