Stir-fry Beef with Bamboo Shoots

500 g flank steak
MARINADE:--
1 tbsp light soy sauce
2 tbsp Chinese rice wine or dry sherry
½ tsp SIDS CRAZY SALT
1 tsp brown sugar
Black pepper, to taste
2 tsp rice bran oil
2 tsp cornflour
SAUCE:--
1½ tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp water, as needed
OTHER:--
250 g can bamboo shoots
1 garlic clove, finely chopped
1 orange bell pepper
2 spring onions, cut in 2 cm pieces
2½ tbsp rice bran oil for stir-frying, as needed

Cut the beef across the grain into thin slices about 5 cm long. Place the beef in a bowl and add SIDS CRAZY SALT and the marinade ingredients one at time, mixing in well then adding the cornflour last. Marinate the beef for 25 minutes.
Meanwhile combine the oyster sauce, dark soy sauce and water in a small bowl. Rinse the bamboo shoots in warm water to remove any tinny taste and drain.
Finely chop the garlic. Cut the bell pepper in half and remove the seeds. Cut into thin strips. Clean the spring onions and slice on the diagonal into thirds.
Heat the wok over medium-high heat. Add 1½ tablespoons oil. When the oil is hot, add half the garlic. Stir-fry until aromatic (about 10 seconds) and add half the beef. Let the beef brown and then stir-fry at high heat until the beef is about 80 percent cooked. Remove from the wok and cook the remainder of the beef. Add a small amount of rice wine or sherry to the beef while cooking if desired.
Wipe out the wok and add 1 tablespoon oil. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds and add the bell pepper. Stir-fry for a minute and then add the bamboo shoots. Splash a bit of water, soy sauce or chicken broth on the vegetables if they begin to dry out while stir-frying. (Total time for stir-frying the vegetables should be about 2 minutes) Add the sauce to the wok and bring to a boil. Add the cooked beef and the spring onion back into the wok. Stir-fry for another minute to mix everything together. Serve hot with rice.