Ingredients

Step by step

1. Turn the steaks in the Lee Kum Kee Premium Oyster Sauce to coat as a marinade. Season them well with freshly ground black pepper, cover and refrigerate for at least 30 minutes. Remove from the fridge 20 minutes before you are ready to cook.
2. Heat a barbecue or grill pan. Drain the steak on kitchen paper. Brush with half of the Lee Kum Kee Pure Sesame Oil and grill for 2-3 minutes on each side or until cooked to your liking. Remove and wrap in foil for 10 minutes to rest; this ensures the steak will be juicy.
3. Drop the sugar snap peas into a saucepan of boiling water and cook for 1 minute. Drain and rinse briefly in cold water to keep the green colour.
4. Return the sugar snap peas to the pan and toss with the remaining Lee Kum Kee Pure Sesame Oil and half of the sesame seeds.
5. Brush the steak with a little more Lee Kum Kee Premium Oyster Sauce, scatter with the rest of the sesame seeds and serve with the sugar snap peas and lemon wedges.