Cut the selected beef into even strips, ensuring uniform thickness for even cooking. Place the beef strips in a bowl, add 1 tbsp of cooking wine to remove the beef's odor. Then, add 1 tbsp of light soy sauce for saltiness, followed by 1 tbsp of oyster sauce to enhance the beef's umami. Add 1/2 tbsp cornstarch, which will help lock in moisture and keep the beef tender during cooking. Lastly, add 1 tbsp of olive oil, mix well to coat each beef strip with the seasoning, and marinate for 10 minutes.

Remove the tough ends of the asparagus and cut it into 5-6 cm long segments. Boil a pot of water, add a pinch of salt and 1 tbsp of olive oil once the water boils, then add the asparagus. Blanch the asparagus for 1-2 minutes, until it becomes a brighter green and tender yet still crisp. Immediately transfer the asparagus into cold water to stop the cooking process, ensuring it remains crisp. Once cooled, drain and set aside.

Heat a pan with 1 tbsp of olive oil. When the oil is about 60% hot (when it starts to emit light smoke), add the marinated beef strips. Spread them out evenly in the pan and let them cook undisturbed for 1-2 minutes until the bottom becomes golden and forms a crispy crust. Then flip the beef and cook the other side until both sides are golden and fully cooked. Remove from the pan and set aside.

Leave a little oil in the pan, heat it again, and add the garlic cloves. Sauté the garlic over low heat until golden and fragrant. Then, add the cooked beef and blanched asparagus. Season with salt and add 1 tbsp of oyster sauce for extra flavor. Increase the heat to high and quickly stir-fry to ensure the beef and asparagus absorb the seasoning. Finally, add black pepper to taste and stir well before serving.