Begin by cutting your flank or skirt steak into thin slices against the grain to ensure tenderness.

In a mixing bowl, combine the beef with a pinch of baking soda and light soy sauce, tossing until well-coated. Allow to marinate for about 20 minutes.

In a small bowl, whisk together the oyster sauce, dark soy sauce, sugar, cornstarch, and chicken broth until smooth. Set aside.

Heat a tablespoon of peanut oil in a large skillet over high heat. Add the marinated beef in a single layer and sear for about 1 minute on each side.

In the same skillet, add an additional tablespoon of peanut oil, then toss in the sliced white onion, minced garlic, and ginger; stir-fry for 2 minutes.

Add the asparagus to the skillet, stirring continuously for about 1 minute until slightly tender.

Pour the prepared sauce over the vegetables, stirring constantly until it thickens slightly. Return the cooked beef to the skillet.

Transfer the Beef with Oyster Sauce to a serving plate and serve hot over steamed white rice or noodles.