Wheat Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold flavor, this seared flank steak salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. The dressing is where the magic happens — coconut aminos stand in for soy sauce, delivering that deep, savory umami punch without a drop of wheat or gluten hiding in the bottle. Fresh ginger appears twice, once in the marinade and again in the dressing, so every bite carries a lively, aromatic heat that ties the whole dish together. The salad base of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and mint gives you serious crunch and color, making this as beautiful to look at as it is to eat. Searing the flank steak over high heat until deeply browned, then resting and slicing it thinly against the grain, is the move that keeps the beef tender and juicy rather than chewy. A squeeze of lime over the top right before serving brightens everything and makes the flavors pop. Whether you're cooking for a crowd or meal-prepping for the week, this one delivers on every front.
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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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