Nutmeg Free Asian Beef Salad with Ginger-Coconut Dressing
Warm, seared flank steak meets a riot of crisp cabbage, julienned carrot, cucumber, and fresh herbs in a bowl that feels both light and genuinely satisfying. The ginger-coconut dressing — built from coconut aminos, apple cider vinegar, raw honey, turmeric, and garlic — brings bold, layered flavor without leaning on any of the warming spices that can sneak into Asian-inspired sauces and marinades. That matters more than you might think, because nutmeg has a way of hiding in spice blends and pre-made dressings, so making everything from scratch here puts you fully in control. The flank steak gets a quick marinade of coconut aminos and fresh ginger before hitting a hot skillet, where a proper sear builds the kind of deep, caramelized crust that makes the whole dish feel restaurant-worthy. Slicing the beef thinly against the grain after a short rest keeps every bite tender rather than chewy. A final squeeze of lime over the top ties the brightness of the mint and cilantro to the richness of the beef, and the whole thing comes together in one large bowl with minimal fuss. It's the kind of weeknight dinner that looks far more impressive than the effort required.
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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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