Turkey Free Asian Beef Salad with Ginger-Coconut Dressing
This vibrant, flavor-packed salad brings together seared flank steak and a rainbow of crisp vegetables in a way that feels both fresh and deeply satisfying. The ginger-coconut dressing — built from coconut aminos, apple cider vinegar, raw honey, and turmeric — ties everything together with a bright, slightly tangy kick that keeps every bite interesting. Flank steak is marinated briefly in coconut aminos and fresh ginger before being seared hard in coconut oil, giving you a beautifully caramelized crust and tender, juicy slices once it's cut against the grain. The salad base of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and torn mint delivers serious crunch and herbal freshness that holds up beautifully under the warm beef. Because every component here is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden poultry-based additives or broth fillers that often sneak into Asian-inspired sauces and dressings. A squeeze of lime over the finished bowl is optional but highly recommended — it lifts the whole dish and makes it taste like something you'd order at a really good restaurant.
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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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