Step 1

Gather all the ingredients.

Step 2

In a medium bowl, whisk together the marinade ingredients (soy sauce, sake, sesame oil, potato starch/corn starch, and freshly ground black pepper). Set aside.

Step 3

In a small bowl, whisk together the sauce ingredients (soy sauce, sugar, oyster sauce, sake, chicken stock, and potato starch/corn starch). Set aside.

Step 4

Slice the beef into thin strips (make sure to cut against the grain). Here, I use pre-sliced sukiyaki beef and cut it into strips. Sukiyaki beef is slightly thicker than Shabu Shabu beef.

Step 5

Add the beef into the marinade and coat well with hand. Set aside.

Step 6

Cut the bell pepper into thin strips. If your bell pepper is tall, cut in half widthwise.

Step 7

Cut the bamboo shoot into thin strips, similar to beef and bell pepper. If the bamboo shoot is too long, cut in half widthwise. Find the best way to cut it into thin equal-length strips. Here, I cut into thin slabs first.

Step 8

The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best.

Step 9

Mince the ginger and crush (press) garlic cloves.

Step 10

Heat the wok on medium-high heat, and when it’s hot, add 1 Tbsp oil and coat the wok well with oil.

Step 11

Add the green pepper and stir fry for 5 minutes or until slightly tender. The bamboo shoot is pre-boiled, so it is not necessary to cook for a long time. Therefore, make sure to cook the green pepper properly at this stage.

Step 12

Add the bamboo shoot and stir fry for 2-3 minutes, or until tender. Turn off the heat, and transfer to a plate.

Step 13

Turn the heat back on to medium, and add 1 Tbsp oil, ginger, and garlic. Stir fry until fragrant.

Step 14

Add the beef, and stir fry until almost no longer pink.

Step 15

Add the stir-fried vegetables back in the wok, and stir fry everything to combine.

Step 16

Whisk and pour the sauce over the meat and veggies. The starch in the sauce will thicken as it is heated, so quickly toss everything together one last time.

Step 17

Remove from heat and transfer to a plate. Serve with steamed rice and enjoy!

Step 18

You can store the leftover in an airtight container and refrigerate for up to 3-4 days.