Lupin Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, bold, and built around genuinely clean ingredients, this vibrant salad brings together seared flank steak and a rainbow of crisp vegetables in a way that feels restaurant-worthy without any of the fuss. The ginger-coconut dressing — built from coconut aminos, apple cider vinegar, raw honey, and turmeric — delivers that punchy, tangy depth you'd expect from a great Asian-inspired dish, all without reaching for anything that could be a concern for those avoiding lupin. Coconut aminos step in beautifully wherever soy sauce might typically appear, keeping the umami rich and the ingredient list completely transparent. The flank steak gets a quick marinade, a hard sear to lock in flavor, and then a rest before being sliced thin against the grain, so every bite is tender rather than chewy. Shredded green and purple cabbage, julienned carrot, cucumber, scallion greens, cilantro, and torn mint give the base serious crunch and freshness that holds up well once dressed. A squeeze of lime over the top right before serving ties everything together with a little brightness that makes the whole bowl pop. It's the kind of meal that looks impressive on the table but comes together with straightforward technique and pantry-friendly staples.
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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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