Woolie, it doesn't look like you're going to get much help from this crowd, so here goes. We don't use recipes for wok-meals, and you don't need to, either. It's like learning how to ride a bike - once you've done it a few times, you won't forget the basics, and you'll be eager to try new stuff.
Steam some rice. Cut your steak into thin bite-sized strips. Process one or two of your hotter peppers with the cloves from one or two bulbs of garlic. Depending on your liking for garlic/chili peppers, you may want to process them very finely, or leave them a bit more chunky. Cut up all the vegetables that you might want to add to your dish, and keep them in separate bowls so you can add them at different times. Carrots take longer to cook than green pepper, celery and onions, and they take a little longer to cook than mushrooms, for instance.
Put a little peanut oil in your wok and bring it up to heat until the oil just starts to smoke, and add the meat, and the mix of finely-chopped garlic and peppers. Some salt and black pepper would be good at this time, as well as some chili oil. Watch the heat. You don't want your oil to smoke too much, but you want to brown the meat and carmelize the juices from the garlic to get a rich nutty taste. Depending on how crunchy you want your carrots, you can add them at the same time the beef goes in (softer carrots), or you can give the beef a bit of a head-start (firmer carrots). Keep the mixture moving in the wok, and add the softer vegetables after a couple of minutes (mushrooms last). Pull out a bit of the mix during cooking (since you haven't done this before) and taste, to see what might be "missing" - your chance to be creative. You might think that the hotness needs to be punched up (Maybe cayenne or extra chili oil), or maybe you'd like the richness of freshly grated ginger root, or maybe the dish calls out for a nice hot/rich curry. It's all up to you. If you add wine or other watery liquid to the sauce, it might strip some of the dark seasoning layer off the wok. That's not much of a big deal to me. If you think that the dish could stand a splash of wine, go for it. Serve on a bed of rice and eat away.
Once you get the hang of "winging it" with wok cooking, you'll get a mental cookbook going. You might think that the carrots taste wonderful with fresh ginger, but that if you've got a lot of green peppers and onions that you want to use up, your tastes might run toward curry as a main seasoning. I mention those choices, because personally, if I have left-over poultry to cook up, I lean to onions, green pepper, and curry, and with a meal made with fresh beef, I tend to run to vegetables with longer cook-times, like carrots, and I like ginger with carrots (don't know why, sorry!).
Good luck, and just Go For It! What's the worst that can happen? You'll end up with some left-overs that aren't world-class. You might luck out the first time and come up with a meal that is to die for, and then they'll only get better as you gain experience and develop a feel for what combinations most appeal to you.
