Caffeine Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, flavor-packed salad brings together seared flank steak, a rainbow of crisp vegetables, and a bold ginger-coconut dressing that tastes anything but simple. The combination of shredded green and purple cabbage, julienned carrot, cucumber, fresh mint, and cilantro creates a satisfying crunch in every bite, while the beef adds serious staying power. Coconut aminos stand in for soy sauce throughout both the marinade and the dressing, delivering that savory, umami-rich depth without any of the usual additives that can sneak caffeine or unwanted extras into your meal. The dressing itself — built on apple cider vinegar, fresh ginger, raw honey, and turmeric — is bright, slightly sweet, and just a little earthy in the best possible way. Searing the flank steak over high heat until deeply browned, then resting and slicing it thinly against the grain, is the move that keeps every slice tender and juicy rather than chewy. A squeeze of lime over the finished bowl ties everything together and makes the whole dish feel fresh and restaurant-worthy. It's the kind of meal that looks impressive on the table but comes together with straightforward pantry staples and one good skillet.
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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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