Mushroom Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, crunchy salad brings serious restaurant energy to your home kitchen, layering tender seared flank steak over a colorful tangle of shredded cabbage, julienned carrot, cucumber, and fresh herbs. The ginger-coconut dressing is the real star — a bright, punchy blend of coconut aminos, apple cider vinegar, honey, turmeric, and garlic that ties every element together without a drop of soy sauce or anything to second-guess. Many Asian-inspired dishes lean heavily on ingredients that can sneak in unwanted components, but this one is built entirely from whole, straightforward pantry staples you can see and verify yourself. Marinating the flank steak in coconut aminos and fresh ginger before a hard sear gives the beef deep, caramelized flavor that holds its own against all that crisp, herb-forward crunch. Slicing against the grain at a slight angle is the small technique that makes every bite melt rather than chew. A squeeze of lime over the finished bowl wakes everything up and makes the flavors pop even more. It's the kind of salad that genuinely satisfies as a full meal, not just a side.
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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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