This is a popular home-style dish from the Sichuan region of China. The green pepper used in Sichuan is usually a small long green variety that is extremely hot. I adapted the recipe by substituting it with the sweeter Italian pepper because it has very similar taste yet a lot milder.
Slice the beef thinly against the grain then cut into thin shreds. Place the beef in a bowl and set aside. Remove seeds from the green pepper, slice thinly and set aside. Mince the garlic and shred the ginger, then set them aside. Add soy sauce, Shaoxing wine, cornstarch and one tablespoon of vegetable oil into the beef and marinate it for about 20 minutes. All these can be prepared ahead of time.
When ready to serve heat the remaining 3 tablespoons of vegetable oil over high heat until beginning to smoke. Drop the beef into the hot oil and stir-fry for about 5 minutes until the meat is just turning color. Scoop the meat out and put in a bowl and set aside. Be sure to leave about one tablespoon of oil in the wok. Put the garlic and ginger into the wok and stir-fry for about a minute. Put the green pepper in the wok and continue to stir-fry for another 5 minutes until the pepper begins to look translucent. Put the par-cooked meat back into the wok and mix well with the pepper. Although soy sauce already provides saltiness, you may adjust the seasoning to your taste with salt if you wish at this point. Continue to stir-fry for another 3 minutes and it is ready to be plated and served.