Prep: 1. Slice steak, bell pepper and scallions. 2. Grate garlic and ginger. 3. Combine in a bowl: sliced steak, soy sauce (or tamari), cornstarch, rice wine, garlic, ginger, 1/2 teaspoon salt, sugar, and 1 tablespoon oil. 4. In a small bowl, mix: ketchup, hoisin, and chili sauce. Make: 1. Heat wok over high heat until a bead of water vaporizes within 1-2 seconds of contact. 2. Pour 1 1/2 tablespoons oil down side of wok, then swirl oil, tilting wok to coat sides. 3. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. 4. Cook undisturbed for 1 minute, letting beef begin to brown, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. 5. Transfer meat and any juices to a plate. 6. Pour remaining oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. 7. Add bell pepper, scallions, and remaining salt. Stir-fry 30 seconds, then add reserved beef with any juices. Add ketchup mixture. 8. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.