MSG Free Asian Beef Salad with Ginger-Coconut Dressing

Total time50 min

Prep time25 min

Cook time10 min

MSG Free Asian Beef Salad with Ginger-Coconut Dressing

Bright, crunchy, and loaded with bold flavor, this vibrant bowl delivers everything you love about Asian-inspired cooking without a single packet of seasoning mix or bottled sauce in sight. Coconut aminos stand in for soy sauce throughout — both in the steak marinade and the ginger-coconut dressing — bringing that savory depth naturally and completely free of added glutamates. The dressing itself is a revelation: fresh ginger, raw honey, turmeric, apple cider vinegar, and garlic whisked together into something tangy, slightly sweet, and deeply aromatic. Flank steak gets a quick sear in coconut oil until deeply browned, then rests and slices thin against the grain for maximum tenderness over a bed of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint. Every ingredient is whole and straightforward, which means you're not left guessing what's hiding in a premade condiment. A squeeze of lime over the top at the end ties everything together with a little brightness. This is the kind of weeknight dinner that looks impressive, tastes restaurant-worthy, and keeps things genuinely clean from start to finish.

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Ingredients

4 servings

For the beef

1 lb flank steak
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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