Barley Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and packed with bold flavor, this vibrant salad brings together seared flank steak and a rainbow of fresh vegetables in a way that feels restaurant-worthy but is completely doable at home. The ginger-coconut dressing is the real star — built from coconut aminos, apple cider vinegar, raw honey, and turmeric, it delivers that tangy, slightly sweet, deeply savory punch you'd expect from a great Asian-inspired dish without a drop of soy sauce or anything grain-based. Coconut aminos do all the heavy lifting here, which means the umami depth is fully intact and naturally free from barley-derived ingredients that sneak into so many conventional sauces and marinades. The flank steak gets a quick marinade, a hard sear in coconut oil, and then a rest before being sliced thin against the grain — a small step that makes a huge difference in tenderness. Shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint create a salad that's as satisfying to look at as it is to eat. A squeeze of lime over the top right before serving ties everything together with a little brightness. Whether you're cooking for a crowd or meal-prepping for the week, this one is a keeper.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, grated
- 1 tbsp coconut oil
- ½ tsp fine sea salt
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, grated
- 1 tsp raw honey
- ½ tsp ground turmeric
- 1 clove garlic, minced
For the salad
- 3 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1 large carrot, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine 1 tbsp coconut aminos and 1 tsp grated ginger. Pat the flank steak dry with paper towels, then rub the marinade evenly over both sides. Let the steak rest at room temperature for 15 minutes.
- 2
While the steak marinates, whisk together the 3 tbsp coconut aminos, apple cider vinegar, olive oil, 1 tbsp grated ginger, honey, turmeric, and minced garlic in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
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