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  3. Soy Garlic Beef Tenderloin Steak with Quinoa Salad
  1. Recipes

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.

Soy Garlic Beef Tenderloin Steak with Quinoa Salad

Ingredients

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Beef Tenderloin

  • Beef Tenderloin Steak, 2 inches thick (250 g each steak) 2.0 pc
  • Soy Sauce - plain 120.0 ml
  • Onions, minced 170.0 g
  • Garlic cloves, minced 5.0 pc
  • Brown sugar 2.0 tbsp
  • Garlic powder 0.5 tsp
  • Cornstarch 1.0 tsp
  • Knorr Demi Glace Sauce Mix 1kg 240.0 ml
  • Rice vinegar 1.0 tsp
  • Olive oil 1.0 tbsp

Buttered Asparagus

  • White or Green Asparagus or a Mix of Both 12.0 pc
  • Water 85.0 ml
  • Butter 2.0 tbsp
  • Salt and Pepper to taste

Quinoa Salad

  • Cooked quinoa 340.0 g
  • Carrots, diced 40.0 g
  • Cucumber, finely diced 85.0 g
  • Cherry tomatoes, cut in half 4.0 pc
  • Apple, finely diced 40.0 g
  • Raisins 2.0 tbsp
  • Knorr Lime Powder 400g 1.0 tbsp
  • Water 1.0 tbsp
  • Knorr Aromat All Purpose Seasoning Powder 1kg
  • Pepper

Fried Onion Rings

  • large Onion, cut into thin rings 1.0 pc
  • Cooking oil for deep frying 340.0 ml
  • All Purpose Flour 170.0 g
  • Baking Powder 0.5 tsp
  • Egg, beaten 1.0 pc

Preparation

  1. 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 your Knorr Demi Glace and cook until the sauce reduces.

  2. 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.

  3. 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.

  4. 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.

  5. 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.