I got this recipe from my sister-in-law.  You can use tenderloin tips instead of steak.  Again, the secret ingredient here is the garlic.  Use the same slow cooking technique mentioned in Seafood Pasta in Olive Oil recipe.

Ingredients:
Sirloin or rib-eye steak, or tenderloin cut into cubes
1 whole garlic, minced
4 tbsps Worcestershire sauce
4 tbsps Knorr or Maggie Seasoning (walang Knorr dito!!!)
4 tbsps soy sauce
1/4 tsp baking soda (to tenderize the meat)
freshly ground black pepper
3 tbsp oil

Before you start:
Marinade the beef in Worcestershire sauce, Knorr/Maggie Seasoning, soy sauce, baking sode and black pepper mixture. Refrigerate overnight.

1. In a skillet, heat the oil and cook the minced garlic over low heat. Liquid in pan should barely bubble. Cover the skillet and let cook for around 15 minutes or until the garlic turns brown. Drain the garlic and set aside.

2. Use the remaining oil in the skillet, bring to high heat. When the pan is smoking, put the meat in the skillet and let it sear on both sides. Let it cook according to how well you want it to be. I prefer it medium as the meat will still continue to cook when you remove it from the skillet. Remove the steak from the pan and put it in serving plate.

3. Heat the remaining juices in the skillet and add the remaining marinade mixture until it comes to a boil. Pour over steak or serve it on a separate bowl as gravy.

4. Scatter the crispy garlic generously on top of the steak.

5. Serve immediately.

The original recipe was only Pepper Steak and I just added canned bamboo shoots to the ingredients.  Bad choice actually coz the smell was yucky!  I should have bought fresh bamboo shoots instead.

Binder:
2 tbsps cornstarch
3/4 cup chicken stock (or just plain water)
2 tbsps oyster sauce or Worcestershire sauce (oyster sauce tastes more authentic)

Marinade:
1 tsp sugar
1/4 tsp black pepper
1/4 tsp baking soda (secret ingredient: this is what makes the meat tender!)
2 tbsps soy sauce
1 tsp sesame oil
1 tbsp dry sherry, gin, vodka or chinese cooking wine (optional)

Ingredients:
2 (8-ounces each) strip or sirloin steaks – I cut them into slices
1 stalk bamboo shoot – cut into in thin slices (substitute with vegetable of choice)
1 large green pepper
1 large onion
4 tbsps oil, divided
salt to taste

Before you start:
Mix binder ingredients together in cup or small bowl. Mix marinade ingredients together in large bowl.

1. Cut steaks into 1-inch wide strips, then into 1-inch cubes. Add steak cubes to marinade in large bowl and blend well. Set aside.

2. Wash and cut pepper in half, lengthwise. Scoop out seeds and cut off caps. Cut into 1-nch strips, then into 1-inch pieces. Set aside. Cut off both ends of oniona nd peel. Cut onion in half, then each half into quarters. Set aside.

3. Heat skillet or wok on high for 30 seconds. Add 2 tbsps oil and swirl to coat skillet for 30 seconds longer. Add onions, pepper, and vegetables (bamboo shoots). Stir-toss for 1 minute. Add salt and blend well. Remove to serving platter.

4. Swirl 2 tbsps oil in hot skillet for 30 seconds. Add beef cubes and marinade. Stir-toss for 3 to 4 minutes or until meat loses its pink color. Add onions and peppers to beef and mix well.

5. Add well-mixed binder to skillet and blend well. Stir-toss for 1 minute longer. Transfer to serving platter.

6. Server over hot rice or noodles.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King