Dear wux,
^^ Japanese Wine Fried Beef, these are the letters, My baidu skills are not bad, but I didn't find a recipe for it. Asked two Chinese friends who just answered "???", then I asked them if it's possible that it's fried beef using Japenese 'spirit' wine, they said that's possible, though they only know it with brandy. Remember, I guessed 'red wine beef' and I was as close as ... well, I missed the Japanese part :D
So, my guesses are: this is actually a fried beef which was marinated in some kind of Japanese booze (if it's a fast food restaurant, they will probably not marinate, but add this wine into the dish when it's 80% finished), and then simply switch over to a "Szechuan Fried Beef with Onion". In this case, there are two variants: the very tender version (which needs the beef to be 'marinated' with a bit of soda/bicarbonate) or the dry fried "ganbian" version that would translate to "crispy beef". By all means, the procedure is:
1) slice beef against the grain to thin slices (tender version) or sticks (ganbian version)
2) marinate it with egg white or baking soda (tender) or corn starch (ganbian)
3) heat up a little oil (tender) or a huge amount of oil (ganbian) in a smokey wok or pan
4) add the beef and let it brown until 60%-70% done (beef needs a rest anyway)
5) remove the beef, remove excess oil from the pan and the beef, add fresh oil to the pan and stir-fry the veggies of choice (carrot julienne, onion wedges, bell pepper chunks)
6) usually, start with Sichuan pepper corns, chilli flakes, garlic, swirl this, add ginger, the onions, carrots and green peppers if wished, and let it fry for half a minute or so, then add the beef
7) add a squirt of soybean sauce, hoisin or oyster sauce (whichever you have at hand), and for the tender version a few spoonful of water mixed cornstarch, then let it thicken
There are as many variants as there are housewives and cooks. Youtube shows a bunch of good ideas, some omit one or the other ingredient, and my guess is that the restaurant's owners are southern Chinese ("sun foo"?), so they use Cantonese names for their dishes. Else, if they would be Sichuanese, they'd definitely use the real names of the dishes, like 'dry-fried spicy beef' or 'boiled chili beef', for example, because these are 'standard names' of regional dishes. Of course I might be totally wrong.
You described the dish as being spicy, so it can only be Hunan or Sichuan style (Hunan is more 'fresh' spicy, Sichuan is 'tongue-numbing'). I only know Sichuan SPicy Beef with the addition of ginger, carrot and onions, of course Sichuan pepper corns and chili flakes, so these ingredients are 100% there. The Sichuanese usually don't add much Hoisin sauce, because they have their own 'douban sauce' which is a broad bean paste in varying levels of spiciness.
Some good recipes on youtube, you'll see many similarities:
https://www.youtube.com/watch?v=d0510fOuZCw
https://www.youtube.com/watch?v=US9u9LKufic
https://www.youtube.com/watch?v=xR0uplCvPpE
Probably what you enjoyed there was something in between :)