For marinade: whisk together the soy sauces, rice wine and cornstarch in a medium bowl until well mixed. Add the beef, stirring to coat evenly. Let stand 10 minutes.
Heat a wok over high heat: add the oil, swirling to coat the sides. Add the chilies and garlic; cook, stirring, until fragrant, about 20 seconds.
Add the beef; stir-fry until barely pink in the center, about 3-4 minutes. Add the green onions and bell pepper; cook until the onions wilt, about 1 minute.
Add the chili bean paste and hoisin sauce, tossing to coat the meat evenly.
Transfer to a serving plate; serve with steamed white rice.
**you might want to remove the dried chilies before serving - they are in there for their heat factor (they add their heat to the oil that flavors the rest of the dish) but if you actually eat one, it might not be a pleasant experience. You can leave them in, because they look pretty, but warn your family and/or guests about their potential.