Heat 2 tablespoons of oil in a large saucepan over medium heat. Add 3-5 finely chopped garlic cloves and sauté until golden and aromatic, about 2 minutes. Remove garlic and set aside.

In the same saucepan, increase the heat to medium-high, then add 300g of ground beef. Cook for 5-7 minutes, breaking it apart until browned. Pour in 3 tablespoons of soy sauce and mix well.

Add 2 finely chopped bell peppers and the sautéed garlic to the beef mixture. Stir and cover. Cook for about 10 minutes, stirring occasionally.

While the beef and bell peppers are cooking, bring a pot of water to a boil. Cook 100g of angel hair pasta until about 80% done, around 3-4 minutes. Reserve a cup of pasta water, then drain and add to the beef mixture. Pour in 2 tablespoons of rice wine, mixing well.

Stir everything together for 1-2 minutes until the pasta is fully cooked and combined. Serve immediately, garnished with green onions or sesame seeds.