In a small bowl, whisk together soy sauce, rice vinegar, Szechuan peppercorns, sriracha sauce, honey, and minced garlic.

Place the sliced flank steak in a zip-top bag and pour the marinade over the steak. Close the bag and refrigerate for at least 1 hour, or overnight for best results.

In a large mixing bowl, combine the sliced cucumbers, chopped green onions, and chopped cilantro.

Heat a skillet over medium-high heat and add the marinated beef. Cook for about 4-5 minutes, or until the beef is cooked to your desired level of doneness.

Pour the cooked beef over the cucumber mixture and toss to combine. Sprinkle with chopped peanuts.

Serve the spicy Szechuan beef and cucumber salad chilled.

Enjoy!