BHA & BHT Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold flavor, this salad brings together tender seared flank steak and a rainbow of fresh vegetables in a way that feels both restaurant-worthy and completely doable at home. The ginger-coconut dressing is the real star — built from coconut aminos, apple cider vinegar, raw honey, turmeric, and fresh garlic, it delivers a punchy, slightly sweet depth without relying on any of the synthetic preservatives that sneak into so many bottled sauces and condiments. That matters more than it sounds, because BHA and BHT are common in packaged dressings and marinades, making store-bought shortcuts a minefield for anyone avoiding them. Here, every component is made from scratch with whole, recognizable ingredients, so you stay in full control. The flank steak gets a quick coconut aminos-and-ginger rub before hitting a hot pan, developing a deeply browned crust that plays beautifully against the cool crunch of shredded cabbage, julienned carrot, cucumber, and handfuls of fresh cilantro and mint. Slicing the beef thin against the grain keeps every bite tender, and a squeeze of lime at the end ties the whole bowl together with a little brightness. It's the kind of meal that looks impressive on the table but comes together with straightforward technique and a clean, trustworthy ingredient list.
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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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