Soy Garlic Beef Tenderloin Steak with Quinoa Salad
When East meets West, what do you get? This succulent steak comes with a sweet-salty and tangy Soy Garlic glaze, buttery Asparagus stalks, and finger-licking onion rings tempered with a healthy, colorful quinoa salad.
Ingredients
Beef Tenderloin
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Beef Tenderloin Steak, 2 inches thick (250 g each steak) 2 pc
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Soy Sauce - plain 120 ml
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Onions, minced 170 g
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Garlic cloves, minced 5 pc
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Brown sugar 2 tbsp
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Garlic powder 0.5 tsp
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Cornstarch 1 tsp
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Rice vinegar 1 tsp
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Olive oil 1 tbsp
Buttered Asparagus
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White or Green Asparagus or a Mix of Both 12 pc
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Water 85 ml
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Butter 2 tbsp
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Salt and Pepper to taste
Quinoa Salad
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Cooked quinoa 340 g
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Carrots, diced 40 g
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Cucumber, finely diced 85 g
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Cherry tomatoes, cut in half 4 pc
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Apple, finely diced 40 g
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Raisins 2 tbsp
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Water 1 tbsp
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Pepper
Fried Onion Rings
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large Onion, cut into thin rings 1 pc
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Cooking oil for deep frying 340 ml
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All Purpose Flour 170 g
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Baking Powder 0.5 tsp
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Egg, beaten 1 pc
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Pepper
Preparation
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Beef Tenderloin
- Marinade your Beef Tenderloin in Soy Sauce, Onion, Garlic, Garlic Powder, Cornstarch and Brown Sugar for 3 hours in the refrigerator. Set aside.
- Set your stove to medium heat. In a skillet, add in your Olive Oil, and when hot, place your Beef Tenderloin Steak on the pan. Set the marinade aside-- it will be used for the sauce later on.
- Cook on each side for 2 minutes, or until desired degree of doneness.
- In a separate pot, add in your beef marinade. Add in you KNORR Demi Glace and cook until the sauce reduces.
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Buttered Asparagus
- In a pot over medium to high heat, bring your water to a boil.
- Add in your asparagus stalks and blanch for 3-4 minutes, or until the vegetables become a bright green.
- Drain and immediately transfer to cold water to stop the cooking process. Leave it there for 1 minute.
- Drain the water from the pot, and lower the heat to low.
- Add in your butter and asparagus. Cook until butter is melted and coats the asparagus stalks evenly.
- Season with salt and pepper, then set aside.
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Quinoa Salad
- In a bowl, add your cooked Quinoa, Carrots, Cucumber, Cherry Tomatoes, Apples, and Raisins.
- Mix in the lemon juice and give a quick toss so it’s evenly coated.
- Season with salt and pepper, give it another toss, and set aside.
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Fried Onion Rings
- Separate your onions into rings and put aside.
- In a bowl, mix together your flour, water, baking powder, KNORR Aromat Powder and pepper, and egg.
- Toss in your onions and coat evenly in the batter.
- In a small pot, bring the heat to medium-high. Add in your cooking oil, and deep fry your onion rings in batches for 1 to 1.5 minutes, or until golden brown.
- Drain excess oil through a strainer and set aside.
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Plating
- Place a bed of Quinoa Salad on the plate.
- Top with your Soy Garlic Beef Tenderloin, then drizzle your Soy Garlic glaze over the meat.
- Follow it up with the Buttered Asparagus Stalks.
- Garnish with Fried Onion Rings to complete the look.
