First, make the Sichuan Peppercorn Oil following the instructions in the "Spicy Cucumber" recipe.  Second, marinate the beef.  Combine the marinade ingredients in a large bowl and mix well.  Add the sliced beef and toss.  Refrigerate for 1 hour.  Third, set up the Vegetable Bowl and the Stock Bowl.  Finally, place the chopped cilantro in a third bowl.  Now you are ready to start cooking.  Heat the corn oil in a large skillet over high heat until it is almost smoking.  Cook the beef in the oil in batches.  Keep the pieces separated as they cook.  Cook quickly on both sides to sear the meat so that it is rare inside and well done outside (about 2 minutes total).  Remove the beef to a warming drawer.  Pour off the excess oil.  Heat the Sichuan Peppercorn Oil in the same skillet over high heat.  Add the Vegetable Bowl and stir fry until the onion is cooked.  Add the Stock Bowl and cook, stirring occasionally, for about 2 minutes.  Add the beef and cilantro and cook, stirring, until the sauce coats the meat (about 3 minutes).  Serve alongside fried rice.