Bring 6 cups water to a boil in a medium saucepan.

Remove from hear, let water cool for a minute or two, then add tea bags and ginger.

Cover and steep for about 10 minutes, then remove and discard tea bags.

Allow tea mixture to cool completely, then add about half of the green onions.

Place sirloin tips in a large plastic bag and add the tea marinade.

Seal and refrigerate for at least 3 hours or overnight.

Remove sirloin tips and discard marinade.

Season all over with salt and pepper.

Heat about half of the oil in a large skillet over medium high heat.

Add half of the sirloin tips and cook, flipping once, until cooked to desired doneness (about 6 minutes per side for medium-rare).

Transfer to a large plate as done, cover, and keep warm.

Repeat process with remaining oil and sirloin tips.

Serve sirloin tips sprinkled with the remaining green onions, with lime wedges on the side.