Cut steak diagonally across grain into thin slices.
Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 3 minutes. Sprinkle with salt and pepper. Add ginger, garlic, and jalapeño; sauté 1 minute. Add onion, curry, and coriander; sauté 4 minutes. Add tomatoes, and simmer 1 minute or until liquid almost evaporates.
Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired.