Carrageenan Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot — this is the kind of fresh, satisfying meal that feels light without leaving you hungry. The sauce comes together with coconut aminos and apple cider vinegar, delivering that deep, umami-forward punch you'd expect from a soy-based sauce but without any of the additives that make conventional condiments a concern. Carrageenan is a surprisingly common hidden ingredient in processed sauces, dressings, and even some coconut milk products, so building this dish from whole, straightforward pantry staples keeps everything clean and worry-free. Fresh ginger and garlic bloom in the center of the skillet before folding into the beef, and that technique alone makes the filling smell absolutely incredible. A finishing drizzle of sesame oil and a scatter of cilantro and scallion greens pull the whole bowl together with brightness and a little nuttiness. Spoon it into those cool, cupped butter lettuce leaves and you've got something that feels restaurant-worthy but comes together in a single skillet. It's an easy weeknight win that doesn't ask you to compromise on flavor or ingredient integrity.
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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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