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Thai beef salad
Thai beef salad

Thai beef salad

Preparation 25 minutes
Cooking time 6 to 7 minutes
Servings 4

Ingredients

  • 600 g (1 1/4 lb) rib-eye steak (2 x 300 g)
  • 90 g (3 oz) Thai rice noodles

Marinade:

  • 30 ml (2 tbsp) lemongrass, minced (optional)
  • 15 ml (1 tbsp) ginger, chopped
  • 15 ml (1 tbsp) garlic, chopped
  • 60 ml (1/4 cup) soy sauce
  • 60 ml (1/4 cup) lime juice, freshly squeezed
  • 45 ml (3 tbsp) mixed light sesame and soybean oil 
  • 30 ml (2 tbsp) sugar
  • 15 ml (1 tbsp) nuoc mâm (fish sauce)
  • 5 ml (1 tsp) sambal oelek (chili sauce)

Vinaigrette:

  • 60 ml (1/4 cup) mixed light sesame and soybean oil
  • 30 ml (2 tbsp) lime juice, freshly squeezed
  • 30 ml (2 tbsp) soy sauce
  • 15 ml (1 tbsp) nuoc mâm (fish sauce)
  • 10 ml (2 tsp) sugar
  • 1.25 ml (1/4 tsp) crushed chili pepper
  • 1 mango, not too ripe, cut into strips  
  • 1 red bell pepper, cut into strips  
  • 125 ml (1/2 cup) grape tomatoes, cut in half
  • 1/4 English cucumber, seeded and cut into half-moons  
  • 30 ml (2 tbsp) green onion, sliced
  • 30 ml (2 tbsp) fresh mint, chopped
  • 30 ml (2 tbsp) fresh coriander, chopped
  • 1 Boston lettuce
  • 97 ml (7 tbsp) peanuts, unsalted, toasted and crushed

Preparation

  1. In a bowl, place all the marinade ingredients.
  2. With a fork, whisk to combine the oil with the rest of the ingredients.
  3. Place the steaks in a gratin dish, and top with the marinade.
  4. Cover and refrigerate. Marinate for 2 hours, flipping the steaks several times.
  5. Place the rice noodles in a large bowl.
  6. Cover completely with boiling water.
  7. Soften the noodles for 10 minutes.
  8. Drain and rinse the noodles in cold water. Set aside.
  9. Preheat the barbecue to maximum heat.
  10. Remove the steaks from the marinade, scraping the excess marinade.
  11. Cook for 3 to 4 minutes on each side for rare doneness. 
  12. Meanwhile, in a small bowl, mix together all the vinaigrette ingredients.
  13. In a salad bowl, mix together the mango, red bell pepper, tomatoes, cucumber, onion, mint and coriander.
  14. Top with vinaigrette and stir well.
  15. On a large serving dish, place the leaves of Boston lettuce and add the salad.
  16. Remove the meat once cooked and leave to rest for 5 minutes.
  17. Cut into nice slices and place on the salad. 
  18. Garnish with toasted peanuts.
  19. Serve immediately.
Availability in stores