BHA & BHT Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crispy-edged ground beef tucked into cool, tender butter lettuce cups is one of those meals that feels like it came from a restaurant but comes together in a single skillet. The filling is loaded with finely diced zucchini and carrot, fresh ginger, and garlic, so every bite has real texture and a bright, savory depth. Coconut aminos stand in for conventional soy sauce here, which matters because standard soy-based condiments and many bottled sauces are common sources of synthetic preservatives you'd rather avoid — coconut aminos bring that same umami punch with a naturally clean ingredient list. Apple cider vinegar and a pinch of cumin round out the sauce with a gentle tang and warmth that ties everything together beautifully. Butter lettuce leaves act as the perfect edible vessel — light, slightly sweet, and sturdy enough to hold a generous scoop of the glossy filling without falling apart. A scatter of fresh cilantro and scallion greens on top keeps things vibrant and fresh right up until the last bite. It's the kind of weeknight dinner that looks impressive, tastes even better, and gives you total peace of mind about what's actually on the plate.
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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
- 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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