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Sweet Soy Top Sirloin with Quinoa “Fried Rice” & Cauliflower Purée


When people talk about a “guilty pleasure,” they’re usually talking unhealthy, cheap food that they wouldn’t want their Instagram followers to see them chowing down. Something like Chinese takeout. It’s just so, so full of irresistible flavors! That’s why Omaha Steaks Executive Chef David Rose made an upgraded takeout meal using Omaha Steaks and healthier ingredients, and it’s definitely ’gram-worthy. Enjoy this sweet soy top sirloin, quinoa “fried rice,” and cauliflower purée… all the flavors of your favorite takeout, but healthier.

Cooking the Top Sirloin

Top sirloin is a naturally lean steak with bold, beefy flavors that perfectly complements this recipe. Season the steak with salt, pepper, and paprika. Then, whip up the soy marinade and place ½ of the marinade in the sous vide bag with the steak and let it marinate in the fridge for at least 3 to 4 hours. This allows the sweet, tangy flavors to really immerse the meat. Simmer down the rest of the marinade for the sauce.

Sous vide is a foolproof cooking method for a perfectly cooked steak every time. Set your sous vide for 5 degrees lower than ideal temperature and cook for 2 hours. Then, sear your steak in a hot cast iron skillet and baste for that delicious crust.  Let rest and slice into 1-inch medallions.

Quinoa “Fried Rice”

Quinoa is a high-protein grain and a delicious alternative to the traditional “fried rice.” There are actually only a few ingredients, but the flavor boost is huge, and pairs perfectly with your top sirloin.

To serve, spoon the cauliflower purée and quinoa “fried rice” on opposite ends of the plate, and place slices of steak onto the purée. Enjoy this healthier and incredibly flavorful version of your favorite Chinese takeout.

Sweet Soy Top Sirloin with Quinoa “Fried Rice” & Cauliflower Purée

Sweet Soy Top Sirloin with Quinoa “Fried Rice” & Cauliflower Purée

A healthier version of your favorite Chinese takeout
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Chinese
Keyword: Sweet Soy Top Sirloin
Servings: 4 servings
Author: Chef David Rose


Soy Marinade

  • 4 garlic cloves minced
  • 1 t. minced ginger
  • 2/3 cup low-sodium soy sauce
  • 2/3 cup honey or agave nectar
  • 2 T. rice wine vinegar
  • 2 T. sambal chili garlic sauce
  • 1/2 t. sesame oil

Sweet Soy Top Sirloin

Cauliflower Purée

  • 1 medium size head of cauliflower cut into large dice
  • 27 oz. coconut milk
  • Salt and ground white pepper
  • 2 T. unsalted butter

Quinoa “Fried Rice”

  • 1 cup dried quinoa
  • 2 cups low-sodium chicken stock
  • 1 cup blanched asparagus cut into 1/2” pieces
  • 1 T. sriracha
  • 1 T. soy sauce
  • 1 t. sesame oil
  • 1 T. minced green onion
  • 3 eggs beaten
  • 1/2 cup small diced yellow onion
  • 2 T. minced garlic
  • 1 T. coarsely chopped cilantro
  • 4 T. olive oil


Soy Marinade

  • Add all ingredients into a medium mixing bowl and whisk until well incorporated.
  • Pour 1/2 of marinade in sous vide bag with steaks, reserving 1/2 of marinade to make a sauce.
  • Pour reserved 1/2 of marinade into a small saucepan. Bring to a boil and simmer for 5 minutes, until thickened and reaches a sauce-like consistency. Cool to room temperature.

Sweet Soy Top Sirloin

  • Season steaks with salt, pepper, and smoked paprika.
  • Place steaks in sous vide bag and pour marinade over steaks. Vacuum seal and marinate overnight in the refrigerator (or at least 3 to 4 hours).
  • Bring steaks up to room temperature and sous vide in water bath at 5 degrees below target doneness temperature for 2 hours.
  • Remove bag from water bath. Remove steaks from bag and pat dry with paper towel.
  • Bring a cast iron pan up to high heat and add olive oil.
  • Place steaks in pan and add butter.
  • Sear on the first side for 30 to 40 seconds, then flip steak and butter baste for another 30 seconds.
  • Remove steaks from cast iron pan and allow to rest 7 to 8 minutes. Slice into 1” medallions.

Cauliflower Purée

  • In a large saucepan, bring coconut milk to a boil and add a pinch of salt and white pepper. Add cauliflower and butter and reduce to a medium simmer.
  • Simmer for about 10 to 12 minutes until cauliflower is fork tender.
  • Remove cauliflower from coconut milk and place in food processor. Blend.
  • With the food processor running, continuously add coconut milk until smooth puréed consistency is achieved. Season to taste with salt and white pepper.
  • Set aside until ready to plate.

Quinoa "Fried Rice"

  • In a medium-sized saucepan, add chicken stock and quinoa and bring to a boil.
  • Reduce to a simmer and cook for 15 minutes covered until quinoa is translucent and tender.
  • Drain and reserve cooked quinoa. Cool in refrigerator for about 15 minutes.
  • In a large wok or stainless-steel pan, add 1 T. olive oil and eggs. Scramble eggs lightly and remove from pan.
  • Add remaining 3 T. olive oil, sesame oil, yellow onion, green onion, garlic, and asparagus to pan with a pinch of salt and pepper. Sauté about 3 mins.
  • Add cooked quinoa, sriracha, and soy sauce to pan and cook until quinoa is heated through, about 3 to 5 minutes.
  • Add scrambled eggs and cilantro to pan. Cook another 2 minutes and season to taste with salt and pepper.


  • Spoon cauliflower purée onto side of plate.
  • Place slices of steak onto purée.
  • Spoon quinoa “fried rice” onto other side of plate.
  • Enjoy!

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