35min 2 ppl
Beef Jalfrezi
40 minutes
2 people
Medium
40 min · 10 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 44g
Carbs 14g
Fats 18g
About this dish
Thin strips of sirloin steak stir-fried at high heat with crunchy peppers and onion in a bold, tangy spiced tomato sauce — cooked fast to keep the beef tender and the vegetables with a satisfying bite.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, cut into 2cm wedges and layers separated0.5
- Red Pepperdeseeded and cut into 2cm strips0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly choppedsmall handful
Meat & Poultry
- Beef Sirloin or Rump Steakcut across the grain into thin 5cm strips300 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- large heavy frying pan or wok
- chef's knife
- chopping board
- fine grater
- wooden spoon or spatula
- meat thermometer
- plate
Method
1
Cut the beef across the grain into thin 5cm strips. Cut the onion into 2cm wedges and separate the layers. Deseed and cut the red and green peppers into 2cm strips. Mince the garlic, grate the ginger, finely slice the green chillies, and roughly chop the fresh coriander.
Approx. 15 minutes
2
Heat 1 tbsp oil in a large heavy frying pan or wok over very high heat. Sear the beef strips in batches for 2–3 minutes until browned on the outside. Transfer to a plate — they will finish cooking in the sauce.
Approx. 6 minutes
3
Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and sizzle for 30 seconds.
Approx. 1 minutes
4
Add the onion wedges and peppers. Stir-fry on high heat for 3–4 minutes until slightly charred but still with some crunch.
Approx. 4 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to coat the vegetables in the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced.
Approx. 5 minutes
8
Return the beef to the pan along with any resting juices. Add the white wine vinegar. Stir well and cook for 4 minutes until cooked through. Check the internal temperature reaches 70°C using a meat thermometer.
Approx. 4 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve immediately, scattered with fresh coriander.
Approx. 1 minutes
