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1. Pat the steak very dry and season both sides with kosher salt. Press the black pepper firmly into both sides to form a crust, then let it sit at room temperature for 20 minutes.
1 lb Sirloin or ribeye steak,
1.5 tbsp Coarsely cracked black pepper,
0.8 tsp Kosher salt
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2. Whisk the oyster sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar, cornstarch and water in a small bowl until smooth.
1 tbsp Cornstarch,
2 tbsp Shaoxing wine,
1 tbsp Light soy sauce,
3 tbsp Oyster sauce,
1 tsp Dark soy sauce,
1 tsp Sugar,
0.3 cup Water
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3. Cut the broccoli into small florets and trim the asparagus, then slice it on the diagonal into 5 cm (2 inch) pieces. Mince the garlic and ginger, and slice the scallions, keeping whites and greens separate.
1 head Broccoli,
1 bunch Asparagus,
3 clove Garlic,
1 tbsp Fresh ginger,
2 piece Scallions
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4. Heat a heavy skillet or wok over high heat until smoking. Add 1 tbsp of the neutral oil and sear the steak for 3 to 4 minutes per side for medium-rare, adding the butter in the last minute and spooning it over the steak.
1.0 tbsp Neutral oil,
1 tbsp Unsalted butter
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5. Transfer the steak to a cutting board and rest for 8 minutes, then slice thinly against the grain.
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6. Heat a wok over the highest heat until smoking. Add the remaining neutral oil, then the broccoli, and stir-fry for 2 minutes. Add the asparagus and stir-fry 1 to 2 minutes more until bright green and charred in spots.
2.0 tbsp Neutral oil,
1 head Broccoli,
1 bunch Asparagus
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7. Push the vegetables aside, add the ginger, garlic and scallion whites, and stir for 15 seconds until fragrant. Toss everything together.
3 clove Garlic,
1 tbsp Fresh ginger,
2 piece Scallions
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8. Give the sauce a quick stir and pour it into the wok. Toss for 30 to 60 seconds until glossy and thickened and the vegetables are crisp-tender. Drizzle with toasted sesame oil.
1 tbsp Cornstarch,
2 tbsp Shaoxing wine,
1 tbsp Light soy sauce,
3 tbsp Oyster sauce,
1 tsp Dark soy sauce,
1 tsp Sugar,
0.3 cup Water,
1 tsp Toasted sesame oil
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9. Plate the vegetables, fan the sliced steak alongside, pour over any resting juices, and scatter with the scallion greens. Serve immediately.
2 piece Scallions
