Black Pepper Free Asian Beef Salad with Ginger-Coconut Dressing
Bold, vibrant, and packed with fresh herbs, this salad brings serious restaurant energy to your home kitchen without a single crack of the pepper mill. Flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a hot pan, building a deeply browned crust that's all about technique, not spice. The ginger-coconut dressing — brightened with apple cider vinegar, a touch of honey, and golden turmeric — delivers that punchy, complex flavor you'd expect from a great Asian-inspired dish, entirely on its own terms. Shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and torn mint create a salad that's crunchy, colorful, and genuinely exciting to eat. For anyone navigating a black pepper sensitivity, this kind of recipe can feel hard to find because so many savory dishes lean on it as a default seasoning — but here, ginger and turmeric do all the heavy lifting with zero compromise. Slicing the steak thinly against the grain is the small step that makes every bite melt-in-your-mouth tender. A squeeze of lime over the top right before serving ties everything together beautifully.
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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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