Eggless Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, crunchy salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. Flank steak gets a quick coconut aminos and ginger rub before hitting a screaming-hot pan, building a deeply browned crust that makes every thin slice irresistible. The ginger-coconut dressing — brightened with apple cider vinegar, turmeric, raw honey, and garlic — ties everything together with bold, layered flavor that tastes like it took way more effort than it did. A generous pile of shredded green and purple cabbage, julienned carrot, cucumber, fresh cilantro, and torn mint gives you serious crunch and color in every forkful. Because the entire dish relies on whole, naturally egg-free ingredients, there's no need to audit labels or swap anything out — it's simply built that way from the start. A squeeze of lime over the top right before serving wakes up all those bright, savory notes and makes the whole bowl sing. Whether you're meal-prepping or plating for a crowd, this one delivers on both flavor and freshness without compromise.
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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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