Prep the steak: If there is moisture on the surface of the steak, pat it dry gently with a paper towel (excess moisture will cause it to "steam" instead of sear, preventing a flavorful crust). Cut into strips.

Marinate: Place the steak in a dish. Evenly coat with 1 tsp olive oil (to lock in moisture and keep it tender after cooking). Then sprinkle with a pinch of sea salt and freshly ground black pepper (sprinkle both sides, just a thin layer, don't overdo it). Gently press the seasonings into the steak to help them adhere. Let it marinate for 15 minutes (not too long, to avoid moisture loss making the steak tough).

Boil eggs: Add enough water to a pot to cover the eggs. Add the eggs (start in cold water to avoid cracking from thermal shock). Bring to a boil over high heat. Once boiling, reduce to a medium heat and cook for 6-7 minutes (6 mins for soft-boiled, 7 mins for hard-boiled - recommended for weight loss). Immediately remove and place in an ice bath for 3 minutes (thermal shock makes shells easier to peel). Once cooled, peel and cut in half. Set aside.

Cook vegetables: Using the same pot (no need to change water), bring the water back to a boil over high heat. Add 1 tsp olive oil (helps prevent vegetables from becoming mushy and keeps them green). Add the broccoli florets, sliced shiitake mushrooms, and sweet corn kernels. Continue cooking for 1 minute. Use a slotted spoon to remove all vegetables and drain them thoroughly (If using raw veggies like cherry tomatoes or lettuce, wash and prepare them now - halve tomatoes, tear lettuce).

In a small bowl, add 1 tsp toasted sesame seeds, 2 tsp light soy sauce, 1 tsp sesame oil, 1 tsp oyster sauce, and a pinch of freshly ground black pepper. Mix well with a spoon until all ingredients are combined (If the dressing is too thick, add 1-2 tsp of the water used to cook the vegetables to dilute it. Taste and adjust; if too bland add a little salt, if too salty add a little cool water). Set aside.

Preheat pan: Place a skillet over medium heat and preheat for 2-3 minutes (It's hot enough when you can feel strong heat above the surface or a drop of water sizzles and evaporates immediately). Add 1 tsp olive oil.

Cook steak: Add the marinated steak strips to the preheated pan. Cook over medium heat for 2-3 minutes (adjust based on thickness: 2 mins for 1.5cm, 3 mins for 2cm), until a browned crust forms. Use tongs to flip the steak. Cook the other side for 1.5-2 minutes (Adjust time for desired doneness: ~3 min total for rare, ~4 min for medium, ~5 min for well-done - recommended for weight loss). If the steak has a fatty edge, you can stand it up in the pan and hold it with tongs for 10-20 seconds to render the fat and add flavor.

Rest meat: Turn off the heat once the steak is cooked. Remove the steak from the pan and let it rest on a plate.

Plate: On a serving plate, arrange the cooked broccoli, shiitake mushrooms, corn kernels, and halved eggs. Place the cooked steak strips on top.

Add dressing: Drizzle the prepared dressing evenly over the salad (you can reserve a little to add later while eating, to prevent the vegetables from getting soggy).