Heat the olive oil in a large non stick frying pan over moderate-high heat and fry the onion until soft.
Add the sliced rump steak and quickly cook until brown.Then add the peppers and fry for 5 minutes until they begin to soften.
Stir in sliced mushrooms and fry until golden then add the garlic, chilli powder and peppercorns.
Finally, pour in beef stock and cream, reduce the temperature and simmer for 15 minutes until the sauce has thickened and the beef is tender.
Serve with any of the following: steamed rice, baked potatoes, wedges, noodles or vegetables.