On Sunday, September 8, 2013 7:17:44 AM UTC+10, Paul M. Cook wrote:
> 4 peppers, bell - assorted colors
> 2 pounds steak, chuck, boneless
> mushrooms, button
> sweet onion, yellow
>
> What to make and how?

If other always-in-the-cupboard ingredients are allowed, I'd slow-cook the beef in soy sauce and rice wine with garlic, chilli, star anise and sugar. Put the mushrooms in there too, maybe for the last 10 minutes.

Cut the onion and peppers into strips, and fry with broad bean and chilli paste (toban djan/doubanjiang). Maybe a little tomato paste too.

Serve with rice. Leftover beef to be eaten cold (works well with freshly cooked rice, or, non-traditionally, in sandwiches).