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1
Heat your wok or large, heavy skillet over high heat until it until it begins to smoke. Add your fat or oil and heat for about a minute; add the beef. Cook, stirring continuously, for about ten minutes; the fat/oil will become cloudy with the moisture from the beef. Keep cooking until the moisture evaporates and the fat/oil becomes clear again and the meat sizzles and browns.
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2
Remove the beef with a slotted spoon and set aside on a plate.
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3
Add the green beans and cook, stirring continuously, until they are wrinkled and browned and becoming soft. Add the beef back to the wok or skillet, and stir to combine. Drizzle wine carefully around outer edge of wok or skillet, and stir. (It's at this point that Barbara warns that the wine may catch fire; she says this is fine, just be prepared for it and stay out of the way of the flames - they should die down fairly quickly as the alcohol burns off.)
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4
Add the curry paste and stir it into the beef/green bean mixture, coating it. Add the salt, shallot, ginger, garlic and pepper flakes; stir fry, tossing it all about vigorously inside the wok or skillet. Add the carrots and squash and stir fry about another minute longer. Add soy sauce and peppercorns and stir fry for another minute. Turn out onto a platter and serve (with steamed rice, if desired) immediately.
