Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot — this is the kind of fresh, satisfying meal that feels like restaurant food but comes together in a single skillet. The sauce is built from coconut aminos and apple cider vinegar with a hit of cumin and red pepper flakes, giving the filling a bold, slightly tangy depth that keeps every bite interesting. Coconut aminos do a lot of heavy lifting here, delivering that rich umami punch you'd expect from soy sauce without any of the additives that can sneak into bottled condiments. There are no eggs anywhere in this recipe — not in the filling, not in the sauce, not tucked into a hidden step — so it's genuinely straightforward to make safely. Ginger and garlic bloom in the center of the pan before folding into the beef, which is a small move that makes a big flavor difference. Finished with fresh cilantro, scallion greens, and an optional drizzle of sesame oil, the whole thing is bright, a little spicy, and completely craveable. Serve it straight from the skillet and let everyone build their own cups at the table.
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In a small bowl, stir together the coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes. Set aside.
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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