"Timo" > wrote in message
...
> 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).

Gotta keep the carbs down. Marinating would be good for this meat.