High Fructose Corn Syrup Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold flavor, this Asian-inspired beef salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. The dressing is where the magic happens — fresh ginger, garlic, turmeric, apple cider vinegar, and a touch of raw honey build layers of savory, tangy, and subtly sweet without a drop of the corn syrup-laden sauces that sneak into so many bottled Asian-style dressings. Coconut aminos stand in for conventional soy sauce throughout, keeping both the marinade and the dressing completely clean. The flank steak gets a quick sear until deeply browned, then rests and is sliced thin against the grain so every bite is tender and juicy. It lands on a generous pile of shredded green and purple cabbage, julienned carrot, cucumber, scallion greens, fresh cilantro, and torn mint — a combination that brings serious crunch and color to the bowl. A squeeze of lime over the top at the end ties everything together with a little brightness. Whether you're cooking for a crowd or meal-prepping for the week, this salad is proof that eating clean doesn't mean sacrificing any of the good stuff.
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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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