Rye Free Asian Beef Salad with Ginger-Coconut Dressing

Total time50 min

Prep time25 min

Cook time10 min

Rye Free Asian Beef Salad with Ginger-Coconut Dressing

Bright, bold, and loaded with fresh herbs, this salad brings serious restaurant energy to a weeknight dinner table. Flank steak gets a quick coconut aminos and ginger marinade before hitting a screaming-hot pan, building a deeply browned crust that makes every thin slice irresistible. The ginger-coconut dressing — spiked with apple cider vinegar, turmeric, and a touch of raw honey — ties together a crunchy mix of green and purple cabbage, julienned carrot, cucumber, scallion greens, cilantro, and fresh mint in the most satisfying way. Coconut aminos stand in for traditional soy-based sauces throughout, which means the whole dish stays completely free of grain-derived condiments without sacrificing any of that savory, umami depth. Resting the steak before slicing and cutting against the grain are the two small steps that make the beef melt-in-your-mouth tender rather than chewy. A squeeze of lime over the top right before serving wakes everything up and adds a final hit of brightness. This one is the kind of salad that actually fills you up and has people asking for the recipe before they've even finished their bowl.

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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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