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To prepare the marinade. In a shallow glass or ceramic dish, combine the soy sauce, sherry, garlic, ginger and pepper. Set aside 1/4 of the mixture. Add beef to the dish and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes. Drain beef; discard marinade in dish. In a large, heavy skillet, heat oil over medium high heat. Add beef, cook, stirring until no longer pink, about 2 to 3 minutes. Using a slotted spoon, transfer beef to a plate. Add bell peppers, celery, and green onion to skillet and cook, stirring, over medium high heat until just crisp tender, about 4 minutes. Stir in reserved marinade. Return beef to skillet; cook until heated through, about 1 minute. Serve immediately.
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