Bright, crunchy, and loaded with bold Southeast Asian-inspired flavors, this beef salad is the kind of dish that looks impressive but comes together with surprisingly little fuss. Flank steak gets a quick coconut aminos and ginger marinade before being seared to a beautiful crust, then sliced thin against the grain so every bite is tender. The ginger-coconut dressing — built on coconut aminos, apple cider vinegar, honey, turmeric, and garlic — is punchy and aromatic, tying together a colorful base of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution gymnastics required. Coconut aminos do the heavy lifting in place of traditional soy-based sauces, delivering that savory, umami depth without any hidden additives to worry about. A squeeze of lime over the top right before serving brightens everything up and makes the flavors pop even more. This one is equally at home as a weeknight dinner or a make-ahead lunch that holds up well once the dressing is on.
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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.
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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