Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Marinate for at least an hour, and up to overnight.

To cook the stir fry; Heat 1 tablespoon oil in a large wok or skillet over medium-high to high heat. When it is very hot, throw in the shallots and cook for less than a minute. Add in the carrots and celery and cook for another 3-4 minutes. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the wok or skillet. Allow to sit for 20 to 30 seconds, then turn with tongs or a wooden spoon. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat and peppers to the wok or skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat. Serve immediately with either white or brown rice, crispy rice noodles, chopped cashews or toasted sesame seeds.