Salade exotique de bœuf thaï grillé

Exotic Thai Grilled Beef Salad

Feb 28, 2024Famille Fontaine


prep time


cook time



Enjoy our grilled beef Thai salad recipe, a light and refreshing option perfect for weekday meals. Ready in under 30 minutes, this salad cleverly combines the crunch of fresh vegetables with the rich taste of Famille Fontaine's aged beef. A homemade Thai dressing adds the perfect finishing touch with its sweet and spicy flavors. Easy to assemble, it promises a burst of flavors with every bite.


  • 2 to 3 Famille Fontaine aged beef striploin steak AAA
  • 90 g rice vermicelli (about 3 oz)
  • For the marinade:
  • 30 ml (2 tbsp) freshly chopped lemongrass
  • 15 ml (1 tbsp) fresh ginger, minced
  • 2 garlic cloves, finely minced
  • 60 ml (1/4 cup) soy sauce
  • Juice of 2 limes
  • 45 ml (3 tbsp) sesame oil
  • 30 ml (2 tbsp) cane sugar
  • 15 ml (1 tbsp) fish sauce (nuoc-mâm)
  • 5 ml (1 tsp) sambal oelek
  • Salt and freshly ground pepper, to taste
  • For the dressing:
  • 60 ml (1/4 cup) sesame oil
  • Juice of 2 limes
  • 30 ml (2 tbsp) soy sauce
  • 15 ml (1 tbsp) fish sauce (nuoc-mâm)
  • 10 ml (2 tsp) cane sugar
  • 1.25 ml (1/4 tsp) crushed red pepper
  • For the salad:
  • 1 firm mango, julienned
  • 1 red bell pepper, cut into thin strips
  • 125 ml (1/2 cup) halved grape tomatoes
  • 1/4 of an English cucumber, seeded and thinly sliced
  • 2 green onions, minced
  • 12 fresh mint leaves, chopped
  • 30 ml (2 tbsp) fresh cilantro, chopped
  • 105 ml (7 tbsp) roasted and chopped peanuts

Aged beef striploin steak AAA (2 steaks per bag - between 560 and 720 g)

$22.99 $30.00
$22.99 $30.00you save $7.01

Frozen Aged beef striploin steak

  • Aged a minimum of 21 days
  • Locally sourced
  • Certified animal welfare
  • Halal certified
  • Individually packaged, vacuum  sealed

Format: 1 bag containing 2 striploin steaks. Weight for 2 steaks is between 560 and 720 g


  • In a bowl, mix all the marinade ingredients thoroughly.
  • Place the steaks in a large freezer bag and pour in the marinade. Seal the bag and refrigerate, letting it marinate for at least 2 hours.
  • Place rice noodles in a large bowl, cover with boiling water, and let them soften for about 10 minutes. Drain and rinse with cold water. Set aside.
  • Preheat the grill to high heat.
  • Meanwhile, in a small bowl, combine all the dressing ingredients.
  • In a large bowl, mix the mango, bell pepper, tomatoes, cucumber, onion, mint, and cilantro. Toss with the dressing.
  • Arrange the drained noodles and the salad on a large serving platter. Set aside.
  • Remove the steaks from the bag, shaking off any excess marinade.
  • Grill the steaks for 3 to 4 minutes per side, to your preferred level of doneness.
  • Once cooked, cover the meat with aluminum foil and let it rest for 5 minutes.
  • Slice the meat and lay it over the salad. Top with the roasted peanuts.


To accompany the Thai beef salad, serve jasmine rice or soba noodles to complement the spicy flavors. A mint cucumber salad or spring rolls offer a fresh and crunchy contrast, creating a complete and balanced meal.

Tips & Tricks

Express Marinade: To enhance the flavor of your aged steak before grilling for the salad, prepare a quick marinade by mixing soy sauce, honey, and fresh ginger. Even a short 15-minute marinade can transform the taste of your meat, adding depth of flavor and extra tenderness.

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