Sirloin Steak with Garlic-Soy Infusion

Cut off the bottom end of the Choy Sum (12 oz) ; discard. Chop into 1/2 inch pieces; set aside.

Slice the Garlic (8 cloves) thinly lengthwise; set aside.

Peel the fresh Fresh Ginger (1 Tbsp) using the back of a spoon and mince; set aside.

Remove ONLY 1/2 of the Fresh Thyme (3 1/2 Tbsp) from the stems; discard. Set aside.

In a small saucepot over medium heat, add the Tamari Soy Sauce (2 Tbsp) , Worcestershire Sauce (1/4 cup) , half of the sliced garlic and only 2 teaspoons of the Butter (3 Tbsp) and cook for 3 to 4 minutes, stirring occasionally until the sauce thickens.

Cover, remove from heat and hold for plating.

Add the Granulated Sugar (3 pckg) and Water (3 Tbsp) in a small bowl, stir to combine; hold.

Pat dry the Sirloin Steak (2) with paper towels. Season each side with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) ; hold for next step.

Heat Olive Oil (2 Tbsp) in a medium sauté pan over medium-high heat. When hot, add the steaks and sear on one side for 2 minutes.

Turn the steaks over and add the remaining Butter (1 Tbsp) and half the thyme leaves. Using a spoon, baste steaks with the thyme butter. Cook for 3 to 4 minutes more. Remove steaks from the pan, sprinkle remaining thyme leaves on top; let the steaks rest.

Heat Olive Oil (1 Tbsp) in a large sauté pan over medium-high heat. When hot, add the remaining sliced garlic; turn off heat. Cook for 45 seconds until golden brown. Remove garlic from the pan and place on paper towels; hold.

Add the ginger to the pan and sauté for 30 seconds. Add the choi sum, turn the heat to medium-high. Add the sugar mixture and Oyster Sauce (2 Tbsp) to the pan; toss to incorporate while cooking for 1 minute.

Slice the steaks on the bias. Place the choi sum in the center of two plates. Drizzle each portion with Sesame Oil (1 tsp) and top with the garlic chips.

Fan out the slices of steak on top of the choi sum. Drizzle the garlic-soy infusion over the steak. Serve and enjoy!