Serving Details
- Serves: 4 people
- Difficulty: Medium
- Course: Main Course
- Occasion: Spicy Dinner, Pak-Asian Feast
Recipe Description
Inspired by the legendary Zubaida Tariq, this Dry Beef With Chilies delivers bold, fiery flavours. Thin strips of beef are quickly stir-fried with crisp green chilies, garlic, ginger, and aromatic spices to create a sizzling, no-sauce dish packed with punch. A fast, flavourful recipe from The Cook Book—perfect with naan or steamed rice.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: Approx. 27 minutes
Ingredients
- 500g beef (sirloin or tenderloin), thinly sliced
- 4–6 green chilies, slit or sliced
- 1 large onion, sliced
- 4 garlic cloves, crushed
- 1-inch piece ginger, julienned
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp red chili powder (optional)
- Salt to taste
- Fresh coriander, chopped (for garnish)
Method
- Heat oil in a wok or heavy pan over high heat. Add cumin seeds and let them sizzle.
- Sauté aromatics: Add onion, garlic, and ginger. Stir-fry for 2–3 minutes until fragrant but not browned.
- Add beef: Toss in the sliced beef, season with salt, coriander powder, and optional red chili powder. Stir-fry quickly for 4–5 minutes until the beef is just cooked.
- Add chilies: Stir in the green chilies and continue to cook for 2 minutes—be careful not to overcook so they stay crunchy.
- Finish: Remove from heat. Garnish with chopped coriander and serve hot.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Fat: 22 g
- Carbohydrates: 5 g
- Protein: 40 g
- Sodium: 450 mg
- Fibre: 1 g
- Sugar: 1 g
FAQs
Can I adjust the heat level?
Yes—use fewer chilies or choose milder ones. You can also remove seeds to reduce heat.
What cut of beef is best?
Slices from sirloin, tenderloin, or flank steak work well—they cook fast and stay tender.
Can I make this ahead?
It’s best served immediately, but leftovers can be reheated briefly—though beef may become slightly chewy.
What to serve it with?
Enjoy with steamed rice, naan, or stir-fried vegetables for a complete meal.
Recipe by The Cook Book
Experience flavors curated from Zubaida Tariq and beyond at The Cook Book—your guide to bold, delicious cooking.
