Peanut Free Asian Beef Salad with Ginger-Coconut Dressing

Total time50 min

Prep time25 min

Cook time10 min

Peanut Free Asian Beef Salad with Ginger-Coconut Dressing

This vibrant, restaurant-worthy salad brings together seared flank steak and a rainbow of crisp vegetables — shredded green and purple cabbage, julienned carrot, cool cucumber, fresh cilantro, and torn mint — all tied together with a punchy ginger-coconut dressing. The dressing itself is built on coconut aminos, apple cider vinegar, raw honey, and turmeric, delivering that bold, tangy-savory flavor you'd expect from a great Asian-inspired dish without a single drop of soy sauce or any nut-based ingredient in sight. For anyone navigating menus cautiously, this recipe is genuinely clean — every component is straightforward and easy to verify, so there's no guesswork about hidden oils or shared-facility concerns. The real secret to the beef is a quick coconut aminos and ginger marinade followed by a hard sear in coconut oil, which builds a deeply browned crust and keeps the interior juicy and tender. Slicing the flank steak thinly against the grain is the move that takes it from chewy to melt-in-your-mouth, and layering it over the dressed vegetables means every bite gets a little of everything. A squeeze of fresh lime at the end brightens the whole bowl and makes the flavors pop. It's the kind of salad that feels indulgent enough for a dinner party but is honestly simple enough for a weeknight.

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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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