1 pound beef flank steak, sliced
3 tablespoons dark soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
4 tablespoons canola, corn, or peanut oil
1 green pepper, seeded, cored, and cut into 1 inch chunks
1 red bell pepper, seeded, cored, and cut into 1 inch chunks
1 yellow bell pepper, seeded, cored, and cut into 1 inch chunks
1 slice unpeeled gingerroot, 1 by 1/8 inch
1 (8 oz.) can sliced bamboo shoots, drained (about 1 cup)
1/2 teaspoon salt, or to taste

Place the beef in a bowl, stir in the soy sauce, cornstarch, dry sherry, and sugar, and mix well. Set aside. Heat 2 tablespoons of the oil in a wok or stir-fry pan over high heat until hot. Test by dipping a spatula into the beef mixture and then into the oil; it should sizzle. Add the peppers and stir for 1 minute. Transfer to a plate. Heat the remaining oil in the same pan and add the gingerroot. Stir a few times until it is fragrant and begins to sizzle. Stir up the beef mixture again and pour into the pan. Stir constantly for bout 2 minutes, or until beef is almost done. Add the bamboo shoots and return the peppers to the pan. Stir well for 30 seconds or more to reheat the vegetables. Taste and add salt, if desired. serve hot.