If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set beef aside.
In a nonstick wok or large skillet heat 2 teaspoons of the canola oil over medium-high heat. Add ginger; cook and stir for 15 seconds. Add broccoli and sweet pepper to wok. Cook and stir about 4 minutes or until crisp-tender. Remove vegetables from wok.
Add the remaining 2 teaspoons oil to wok. Add beef and edamame; cook and stir about 2 minutes or until beef is desired doneness. Return vegetables to wok.
In a small bowl combine hoisin sauce, vinegar, and chile paste. Add to beef mixture, tossing to coat. Heat through. Serve over rice.