This is a quick Japanese stir fry dish that originated in China. Beef, green peppers (capsicum) and bamboo shoots are cut into thin strips and cooked in soy flavoured sauce with a touch of oyster sauce.
Add the beef and stir fry separating each strip. Because of the corn flour, the pieces of meat might get stuck to each other but try to break them up.
Cook for a couple of minutes until beef turns brown and is almost cooked through.
1.My capsicum was rather large and long. So, after cutting the capsicum in half vertically, I cut each piece horizontally then sliced. I cut the capsicum thinner than the other ingredients because the flesh of Australian capsicums is quite thick, which I cannot control. If I cut it the same width as the other vegetables, the capsicum will look much thicker than the others.
2. You can buy canned boiled bamboo shoots at supermarkets and Asian grocery stores. They come in 3 ways - whole bamboo pieces, sliced and julienned. See the sample photo in the blog.
I could only find whole bamboo shoots in a can so I cut them into strips. If I had bamboo strips, I would have used them instead to save prep time.
3. Any tender beef would work fine with this. E.g. Rump, tenderloin, sirloin, fillet. Slice into 5mm (3/16") thick slices, then cut each slice thinly into strips.