Cut beef into thin slices (as thin as possible). Mix the beef with pepper, soy sauce, and starch. Marinate it for about 5 to 10 minutes.

Heat pan with oil, and stir-fry Sichuan peppercorns until fragrant. Then remove the Sichuan peppercorns. Add the ginger and 2 tablespoons garlic, and fry for a few seconds until fragrant.

Pour the beef slices and cooking wine in the pan. And stir-fry it in high heat until browned. Use a slotted spoon to transfer only the beef to a plate, leaving the oil in the pan.

Heat up cooking oil and then fry the dried red chili peppers until aroma. Then add red chili pepper, long green peppers, beef, soy sauce, sugar, and salt and give a quick stir-fry.

Finally, add onion and the remaining garlic and stir-fry for a few times until well-mixed. Transfer it on a plate. Serve.