Shellfish Free Asian Beef Salad with Ginger-Coconut Dressing
Bold, bright, and built around real ingredients, this Asian-inspired salad delivers serious restaurant energy from your own kitchen. Flank steak gets a quick coconut aminos and ginger marinade before hitting a screaming-hot pan, where a proper sear locks in all that savory depth. The ginger-coconut dressing — built with apple cider vinegar, turmeric, honey, and garlic — is the kind of thing you'll want to drizzle on everything once you taste it. A crunchy base of green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint keeps every bite lively and textured. Many Asian-style dishes lean on oyster sauce or fish sauce, which can be tricky territory, but this one stays completely clear of shellfish-derived ingredients without sacrificing any of that umami punch — coconut aminos does the heavy lifting beautifully. Slicing the steak thinly against the grain is the small step that makes a big difference, giving you tender, silky pieces that drape perfectly over the salad. A squeeze of lime at the table ties it all together and makes the whole bowl pop.
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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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