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PdfPeel the garlic and ginger and finely grate into a large bowl, along with the chili. Add the soy and chili oil and mix well, then tear in most of the cilantro. Trim the veg, halving any thicker broccolini stalks, and set aside.
Score the steak fat at ¾-inch intervals, season all over with sea salt and black pepper, then balance the steak fat-side down in a cold non-stick frying pan and place on a high heat to melt and render the fat as the frying pan heats up. Once the fat is golden and crisp, flip the steak onto one of its sides and cook to your liking, turning every minute, then remove to a board to rest – I do 2 minutes on each side for medium-rare.
Cook the noodles according to the package instructions, throwing the veg into the water for the last 2 minutes, so they retain their color and crunch. Fry the eggs to your liking in the steak pan, spooning over any tasty fat.
Drain the veg and noodles, add to the bowl of dressing, toss to coat and divide between your plates, then sprinkle over the toasted sesame seeds. Slice and add the steaks, spooning over any resting juices, top with the fried eggs, and serve sprinkled with the rest of the cilantro leaves.