Soy Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and packed with bold flavors, this vibrant salad brings together tender seared flank steak and a rainbow of fresh vegetables in a way that feels both light and deeply satisfying. The real star is the ginger-coconut dressing — a punchy blend of coconut aminos, apple cider vinegar, honey, turmeric, and garlic that delivers every bit of the umami depth you'd expect from a classic Asian-inspired dish, without a drop of soy sauce in sight. Coconut aminos does all the heavy lifting here, standing in seamlessly for soy-based condiments both in the marinade and the dressing, so there's no compromise on flavor. The flank steak gets a quick sear in coconut oil until deeply browned, then rests and slices beautifully against the grain for maximum tenderness. Meanwhile, shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint create a salad that's as colorful as it is texturally exciting. A squeeze of lime at the table ties everything together with a final hit of brightness. This is the kind of weeknight meal that looks impressive enough for company but comes together with straightforward, wholesome ingredients you can feel good about.
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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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