Low Sugar Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot make for a meal that feels fresh and satisfying all at once. The real trick here is the sauce — coconut aminos bring that deep, soy-sauce-like richness without any of the added sweeteners that sneak into so many bottled condiments, making it a genuinely smart swap. Apple cider vinegar, cumin, and a pinch of red pepper flakes round it out into something bold and layered, with no sugar needed to make it taste complete. Ginger and garlic bloom right in the pan, and the whole filling comes together glossy and fragrant in under 15 minutes of actual cooking. Spooning it into cool, pliable butter lettuce leaves keeps things light and hands-on — the kind of dinner that disappears fast. A scatter of fresh cilantro and a drizzle of sesame oil at the end add just enough brightness and nuttiness to tie every bite together.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground beef (85% lean)
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp sesame oil (optional)
Instructions
- 1
In a small bowl, stir together the coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the scallion whites, carrot, and zucchini and cook, stirring occasionally, until the vegetables are just softened, about 4–5 minutes.
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