• 800g chuck steak, sliced into very thin strips (see notes below)
  • 3 tbsp vegetable oil
  • 2 mild green chillies, slit lengthwise
  • 2 onions, thinly sliced
  • 1 tsp ground turmeric
  • 1 tbsp jaggery or soft dark brown sugar, (see notes below)
  • roughly chopped to make 3 tbsp coriander leaves
  • ½ lime, juiced


  • 1 tsp black peppercorns
  • 8 cloves
  • 6cm piece cinnamon stick
  • finely chopped to make 1 tbsp ginger
  • finely chopped to make 2 tbsp garlic
  • 4 tbsp malt vinegar
  • 1 tsp mild chilli powder


  • STEP 1

    For the marinade, use a pestle and mortar or spice grinder to grind the black pepper, cloves and cinnamon to a fine powder. Put into a large mixing bowl along with the ginger, garlic, malt vinegar and chilli powder. Add the beef, mix really well and marinate for 2-3 hours or overnight.

  • STEP 2

    Put the beef and any marinade liquid into a large pan and cook without any oil for 35-40 minutes, stirring often as the meat seals and the moisture evaporates. Turn the heat off while you char the onions.

  • STEP 3

    Heat the oil in a large wok or frying pan over a medium heat. Fry the green chillies for a few seconds. Add the onions and cook for 14-15 minutes or until charred and soft. Add the turmeric and mix well. Add the beef and sugar, and season. Cook for 5 minutes until the beef is piping hot. Stir through the coriander and lime juice before serving.

Order chuck steak slices from the butcher.

Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Buy it here from Amazon.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli con carne quesadillas, perfect for lunch the next day.

*This recipe is gluten-free according to industry standards

Check out more of our beef recipes here...

Beef Stew Recipe with Red Wine

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