Combine the black bean sauce, rice wine and garlic in a bowl. Place the beef in a glass or ceramic bowl, add half the sauce mixture and toss to coat evenly. Cover and leave to marinate in the refrigerator for 3–4 hours.
Spray a nonstick wok or frying pan with cooking spray and heat over a high heat. Add the beef and stir-fry for 4–5 minutes, or until just cooked. Transfer to a bowl.
Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the onion and stir-fry for about 1–2 minutes until slightly softened. Add the sugar snap peas and red pepper and stir-fry for about 2–3 minutes until just tender.
Return the beef to the pan, add the remaining sauce mixture and cook, stirring, for about 1 minute until heated through. Serve with steamed jasmine rice.