1
Inspect steaks and look for white marbling. Rinse briefly under water to remove surface debris, then pat completely dry with paper towels.
2
Trim away the tough fatty membrane on the edges. Score along the fatty edge to prevent shrinkage during cooking.
3
Use the back of a cleaver to gently pound both sides of the steak at multiple angles, tenderizing the meat without breaking it apart completely.
4
Season both sides of each steak with about ¼ tsp salt, ¼ tsp garlic salt, and ¼ tsp black pepper per side. Press seasoning gently into the meat with your fingers.
5
Brush about ½ tbsp oyster sauce on each side of the steaks, distributing evenly with your hand or a brush.
6
Coat both sides lightly with cornstarch in a thin layer to create an aromatic crust and retain juices.
7
Cut 1 yellow and 1 red onion into thin strips (2 oz total), cutting along the grain to keep strips intact. For the red onion, carve out the root core with a paring knife tip before slicing.
8
Microwave the green beans covered for 2–3 minutes until cooked.
9
Heat a large skillet over high heat. Add 2 tsp oil and lower heat to medium. Using tongs, stand each steak on edge and rotate continuously to sear all sides of the edge, about 1 minute per steak.
10
Lay the steaks flat in the pan. Press down gently to ensure contact with the pan, and rotate occasionally for even cooking. Cook 1.5–2 minutes, then flip.
11
After flipping, cook another 1.5–2 minutes, then flip again. Repeat this one more time, cooking until the center reaches your desired doneness. Total time about 8 minutes. Watch browning carefully to avoid overcooking.
12
Remove the steaks and set aside to rest. Turn heat to medium and add the onions to the pan—no additional oil is needed as the steaks will have rendered fat.
13
Stir-fry the onions for about 1 minute, then add the microwaved green beans and toss together for about 1 minute. Season with about ½ tsp salt.
14
Turn off the heat and continue stirring with the residual heat of the pan for 30–40 seconds, then remove the vegetables.
15
Return the steaks to the pan and move them around gently so the onions absorb the meat juices. Let rest for 1–2 minutes, then remove both steaks and vegetables.
16
Let the steaks rest for about 2 minutes before slicing. Cut against the grain into thin strips, being careful not to cut immediately or the juices will escape. Plate the sliced steak with the onions and green beans.
PrimedTableBETA
