Beef Jalfrezi with Peppers and Green Chillies
Strips of steak are stir fried with peppers, onion and green chillies in a thick, tangy tomato sauce, ready in 35 minutes.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a large wok or frying pan over a very high heat. Fry the steak strips in two batches for 1 to 2 minutes each, until browned but still pink inside. Lift out onto a plate.
4 min - 2
Add the remaining oil and the cumin seeds. After 20 seconds add the onion and peppers and stir fry for 4 minutes until they begin to char but keep some bite.
4 min - 3
Stir in the ginger garlic paste, ground coriander and chilli powder and cook for 1 minute. Add the tomatoes and cook for 2 minutes.
3 min - 4
Pour in 300 ml of your ready made curry base sauce (see the base recipe) and the green chillies. Simmer for 6 minutes until thick and glossy.
6 min - 5
Return the steak and its juices to the pan and cook for 2 minutes, just to heat it through. Stir in the garam masala, lemon juice and salt.
- 6
Scatter over the coriander and serve with rice or naan.
Tips
- Slice the steak across the grain into thin strips so it stays tender after a short cook.
- The steak goes back in at the end for just 2 minutes. Any longer and it turns tough.
- Jalfrezi peppers should keep a little crunch. Do not cook them down to softness.
- Use a very hot pan, in batches if needed, to get colour on the steak rather than steaming it.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 2 days in the fridge. Reheat gently until steaming hot all the way through. It freezes for up to 2 months, though the steak is best eaten fresh.
Questions
What does jalfrezi mean?
It comes from a Bengali word for stir fried food. In curry houses it is a fairly hot, dry-ish curry with peppers, onions, tomatoes and green chillies.
Can I use stewing beef instead?
Not for this quick version. Stewing beef needs a long, slow simmer. Rump, sirloin or frying steak is ideal for a fast stir fry.
How can I make it milder?
Leave out the green chillies and use only half the chilli powder. The sauce stays rich and tangy.
More made with curry base sauce (onion and tomato)
Lamb Kofta Curry in Onion and Tomato Gravy
DFEFNFPav Bhaji (Mumbai Street Vegetable Mash with Buttery Rolls)
VGVEFLamb Achari (Pickle Spiced Lamb Curry)
GFDFEFSalmon Saag (Salmon in Spiced Spinach)
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.