Thai Marinated Beef With Sweet Potato Ragout Recipe | MAGGI® Arabia

Thai Marinated Beef with Sweet Potato Ragout

This Thai Marinated Beef with Sweet Potato Ragout is a hearty, healthy meal to serve your loved ones. Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • 1400 g beef tenderloin or 1400 grams
  • 2 tablespoons red vinegar or 30 grams
  • ½ teaspoon cornflour or 1.5 grams, For the marination
  • 2 small onions (160g)
  • 1 bunch of coriander leaves (50g)
  • 4 cm fresh ginger (8g)
  • 1 cube MAGGI Less salt Chicken Stock, dissolved in 500ml boiling water (11g)
  • 2garlic cloves
  • 2 tablespoons light soy sauce (36g)
  • 2 tablespoons sugar (24g)
  • 1 tablespoon corn oil (14g)
  • Juice of 2 limes (50g)For the sweet potato ragout:
  • 1 onion (125g)
  • 1 tablespoon canola oil (14g)
  • 800g sweet potato, peeled and cut into 1cm cubes
  • 800g regular potato, peeled and cut into 1cm cubes
  • 2 tablespoons brown sugar (18g)
  • 1 cube MAGGI Less salt Chicken Stock (11g)
  • 1 spring onion, shredded (50g)
  • 1 pinch of coriander leaves for garnishing:
  • 250g broccoli
  • 20 onion shallots or baby onions,grilled (700g)

How to Prepare

  1. Clean and split the beef tenderloin into 4 long fillets. Mix all the marination ingredients in the blender then marinate the beef for 2 hours.
  2. Cut the onion into slices, then sauté with canola oil, potato and sugar, with the MAGGI Less salt Chicken Stock. After the right done, mix with spring onion and coriander.
  3. Grill the meat in an oven tray for 15 minutes. Take out the meat and deglaze the tray with red vinegar. Add the chicken stock, boil to reduce by third; melt the cornflour in 2 tablespoons of cold water and add to the sauce while boiling to thicken. Strain
  4. Spoon the potato ragout in the center of the plate, slice the meat into a half moon shape and arrange it on top.
  5. Garnish with steamed broccoli and grilled whole shallots and drips of sauce around the dish.

Nutritional Info

No Info

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