Barley Free Asian Beef Salad with Ginger-Coconut Dressing

Total time50 min

Prep time25 min

Cook time10 min

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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Ingredients

4 servings

For the beef

1 lb flank steak
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs USDA Choice Beef Flank Steak - 2.00 Lb Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice
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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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