Rice Free Asian Beef Salad with Ginger-Coconut Dressing
Bold, vibrant, and packed with fresh herbs, this salad delivers everything you love about Asian-inspired flavors without a single grain in sight. Flank steak gets a quick coconut aminos and ginger rub before hitting a screaming-hot pan, building a deeply browned crust that makes every thin slice genuinely crave-worthy. The ginger-coconut dressing — brightened with apple cider vinegar, turmeric, honey, and garlic — ties the whole bowl together with a punchy, slightly sweet heat that tastes like it took way more effort than it did. A crunchy base of green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and mint means every forkful has serious texture and freshness going on. Because the entire dish is built around whole, naturally grain-free ingredients, there's no need to swap anything out or worry about hidden fillers sneaking in through a sauce bottle. A squeeze of lime at the end lifts everything and makes the flavors pop even more. This is the kind of weeknight dinner that looks impressive enough for company but comes together with a skillet and a good knife.
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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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