In medium-sized bowl, combine beef, soy sauce, chicken broth, honey, and dried red pepper flakes. Take a spoonful of liquid and add it to small bowl with cornstarch. Stir until cornstarch has dissolved and then re-introduce liquid to bowl with beef mixture.

Cut green onions in half where they turn from green to pale green and white. Slice green section into small rings and set aside. Cut pale green and white part lengthwise and then slice into 1 inch pieces.

In piece of parchment paper or clean kitchen towel, fold Szechuan peppercorns, if using, and bash for a few seconds with rolling pin to crush.

In wok or large skillet, heat sesame oil on medium-high. Add crushed peppercorns, ginger, and garlic and stir-fry for about 1 minute, stirring constantly. Add white parts of green onions and stir-fry for 1 minute. Add beef and marinating liquid and stir-fry for 3 to 4 minutes. Add snow peas and spinach and toss for a further 2 minutes to coat with sauce. Add drained fiddleheads and toss for 2 minutes more.

Serve with rice or soba noodles and sprinkle with the uncooked green onion slices.