I've searched everywhere for a British takeaway style of meat, pepper and sate (also known as "satay") sauce and not found one. This isn't the sate on a stick but the type of sate served as a main dish often on business lunch time menus or from takeaways. I'm not a cook that measures weights and I have a store cupboard of Chinese ingredients so I usually use what I've got available.
I velvet both chicken and beef as above. sometimes adding more seasonings if the sauce is likely to be bland. Beef benefits from velveting as it can go really tough if stir fried.
Select a quality product that looks more like a curry paste and contains peanuts, oil and chilli. I buy one that I'd need to add coconut cream if I were making a regular dipping sauce. I made this from one I bought from the Chinese supermarket and keep it in the fridge (e.g. Jimmys sate sauce from Hong Kong)
Instead of bamboo shoots you can use a 2 in piece of carrot sliced thinly lengthways.