Emulsifier 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 restaurant-worthy 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 is a smart swap since standard soy sauce often contains additives that don't work for an emulsifier-free approach — and coconut aminos bring a naturally sweet, umami-rich flavor without any of that baggage. A splash of apple cider vinegar and a pinch of cumin round out the sauce, giving it a subtle tang and warmth that keeps things interesting. Everything gets spooned into butter lettuce leaves and finished with fresh cilantro and scallion greens, so the whole bowl feels light and vibrant even though the filling is hearty and satisfying. It's the kind of weeknight dinner that looks impressive enough to serve to guests but is genuinely low-effort from start to finish.
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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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