Peel and very finely slice the garlic and ginger. Put into a large cold non-stick frying pan with 1 tablespoon of olive oil, and place on a medium heat, stirring regularly.Once crisp and lightly golden, scoop out of the pan and put aside, leaving the garlicky oil behind.Line up the asparagus spears and trim off the woody ends, then add the spears to the hot pan.Season the steaks with sea salt and black pepper, add alongside the asparagus and turn the heat up to high. Cook for just 3 minutes, turning everything regularly.Toss in the black bean sauce and 1 tablespoon of red wine vinegar for 1 minute – this will give you medium-rare steaks. Alternatively, cook to your liking.Slice the steaks, dish up, then scatter over the crispy garlic and ginger.