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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!