Bright, crunchy, and packed with bold flavor, this vibrant beef salad delivers everything you love about Asian-inspired cooking without a drop of sesame oil or sesame seeds in sight. That's a bigger deal than it sounds — so many dishes in this flavor category lean heavily on sesame, making them off-limits for anyone avoiding it. Here, coconut aminos step in beautifully, bringing that savory, slightly sweet depth to both the marinade and the punchy ginger-coconut dressing. Fresh ginger, turmeric, apple cider vinegar, and a touch of raw honey round out the dressing with layers of warmth and brightness that feel anything but one-note. The flank steak gets a quick sear until deeply browned, then rests before being sliced thin against the grain — a small step that makes a huge difference in tenderness. Piled over a colorful tangle of shredded cabbage, julienned carrot, cucumber, scallions, cilantro, and mint, every forkful is crisp, herby, and satisfying. A squeeze of lime over the top right before eating ties the whole bowl together.
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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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