Bring a large pot of water to a boil. Preheat grill to medium-high. Brush steak with the oil. Rub and press the black pepper into the steak; season with salt. Grill 3 to 4 minutes per side, until rare to medium-rare in doneness. (Cook steak a few minutes longer if you prefer it more cooked.) Set steak on a plate and rest 5 minutes.
Combine stock, garlic, ginger, soy sauce, sesame oil and red pepper in a second pot and bring to simmer. Meanwhile, cook noodles in the boiling water 2 minutes, or until just tender. When simmering, add asparagus to stock mixture and cook 2 minutes.
When cooked, drain noodles well and divide among 4 wide, shallow soup bowls. Thinly slice steak, widthwise, and distribute on top of noodles. Ladle in the stock mixture and serve.
Note: To coarsely crack black peppercorns, use the coarsest setting on your pepper grinder. You can also coarsely crack it by setting whole peppercorns on a cutting board. Set a heavy skillet over the peppercorns; roll it back and forth while pressing, which will coarsely crack the peppercorns.