Pat the steak dry with paper towels. Slice against the grain into thin strips about 1/4-inch thick. This ensures tenderness. Place the sliced beef into a bowl.

Marinate

Add 1 tsp kosher salt, 1 tsp cornstarch, 1 tbsp rice wine (or sherry), and 1 tbsp soy sauce to the beef. Mix thoroughly so each piece is lightly coated. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Prepare aromatics and sauce

While the beef marinates, combine 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp dark soy (optional), and 1 tbsp soy sauce in a small bowl. Mince 3 cloves garlic and julienne 1 tbsp fresh ginger. Cut 4 green onions into 1-inch pieces. Freshly grind 2 tsp black pepper (or use pre-ground) and set aside. If you use white pepper for finishing, have it ready to taste.

Heat the pan

Place a large skillet or wok over high heat. Add 2 tbsp neutral oil and heat until shimmering but not smoking (about 30–60 seconds). A properly heated pan gives a good sear.

Sear the beef

Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 30–45 seconds, then toss or stir and cook another 30–60 seconds until the edges brown but interior remains tender. Remove beef to a plate and keep warm.

Cook aromatics

If the pan looks dry, add a teaspoon of oil. Reduce heat to medium-high. Add the minced garlic, julienned ginger, and white parts of the green onions (reserve green tops for garnish). Stir-fry for 20–30 seconds until fragrant but not burnt.

Combine and season

Return the beef to the pan. Add the prepared sauce mixture and 2 tsp freshly ground black pepper. Toss quickly to coat; the sauce will cling to the cornstarch-coated beef and thicken slightly (about 30–45 seconds). Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.

Finish and serve

Stir in the green onion tops and cook 10–15 seconds to soften. Remove from heat. Transfer to a serving plate and finish with another generous twist of freshly ground black pepper (and a light sprinkle of white pepper if using). Serve immediately with steamed rice or noodles.