In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside.
In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce
. Set aside.
In a small pan over medium heat, toast the Sichuan peppercorns
until fragrant, 1 to 2 minutes. Remove from the heat and crush
1/2 tablespoon of the peppercorns in a mortar and pestle
, or in a plastic bag with a rolling pin
. Set aside. Leave the remaining peppercorns whole.
Heat a wok over high heat and, when wok
starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry
for a few seconds. Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts
and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the cilantro and scallions
and toss to coat and warm through. Then transfer to a serving plate and garnish
with the ground Sichuan peppercorns. Serve immediately.