In a small bowl, combine the rice wine, chili paste, soy sauce, sichuan pepper and black pepper. Set aside.
Heat a large skillet or wok over high heat until a bead of water sizzles and evaporates upon contact. Add 3 tbsp of the peanut oil, swirl to coat the pan, then wait one minute for the oil to heat up.
Add the beef, spread it out evenly, and allow it to sizzle undisturbed for 2 minutes. Cook the beef for another 2 minutes, stirring occasionally, until the oil becomes clear again. Transfer the meat to a plate lined with paper towels to drain.
Drain the wok of the oil and using a paper towel, wipe clean. Add remaining 1 tbsp oil and heat for 1 minute on medium-high. Add the chilies, garlic and ginger and stir-fry (30 seconds). Add the bell pepper and stir-fry 1 minute more.
Add the beef to the pan and pour in the sauce, making sure to use a spatula to release any brown bits from the bottom of the pan. Toss in the scallions then transfer to a plate and serve.