Sprinkle half the salt and pepper on a large sheet of cling wrap.

Lay both steaks on the plastic wrap, about 1 inch apart.

Sprinkle the rest of the salt and pepper on top.

Cover loosely with the rest of the cling wrap.

Flatten with a rolling pin until 1/4 inch thick.

Remove steak from plastic wrap and slice into 1/2-inch strips.

Heat up a frying pan on high with canola oil.

Sear steak strips in 2-3 batches, about 1/2 minute per side.

Set aside the seared steak strips.

Turn heat down to medium and toss in minced garlic.

Stir for 10 seconds until fragrant.

Add in green pepper, cherry tomatoes, fish sauce, soy sauce, and oyster sauce.

If it seems too dry, add a splash of water.

Stir-fry for about 1 minute until vegetables are slightly softened.

Scatter in enoki and coriander leaves.

Stir around briefly until just wilted.

Sprinkle in sesame oil.

Return seared steak strips into the pan and stir once or twice to combine.

Dish up immediately and serve with rice.