Put your favourite Chinese rice on to cook, following package directions.
Cut beef into very thin, 2 inch long by 1/2 inch wide strips. Place in a bowl with cooking wine and soy sauce. Toss together and let marinade for 20 minutes.
While rice is cooking and beef is marinading, cut garlic stems into 1 1/2 inch chunks, seed and thinly slice the chilies, slice the green onions on an angle and thinly slice the garlic.
Heat enough oil on high to coat the bottom of the wok or pan until it is smoking hot. Add beef and stir fry, very quickly just until the beef is seared but before the juices start running, about 1 1/2 to 2 minutes. Remove from wok and set aside.
Turn heat down to between medium and medium high. Let oil cool for a couple of minutes. Add garlic, peppercorns, and chilies and stir fry for about a minute.
Add a little more oil and doubanjiang. Stir for about a minute, coating the aromatics and taking care that the bean paste doesn't scorch.
Add the garlic stems and stir for a minute or two, until bright green. Add green onions.
Add the beef back to the wok and toss with the vegetables and bean paste, until beef is heated through.
Garnish with cilantro and sesame seeds and serve immediately.