Hazelnut 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 both light and deeply satisfying at the same time. The filling gets serious flavor from fresh ginger, garlic, and a punchy sauce built on coconut aminos and apple cider vinegar — no soy, no wheat, and absolutely no tree nut ingredients hiding anywhere in the mix. Coconut aminos do a lot of heavy lifting here, delivering that savory, slightly sweet depth you'd expect from a classic Asian-inspired sauce without any of the usual label-reading stress. Diced zucchini and carrot cook right into the beef, adding color, texture, and a little extra nutrition in every bite. A finishing drizzle of sesame oil and a handful of fresh cilantro pull the whole bowl together with brightness and aroma. These lettuce cups come together in one skillet, which means cleanup is minimal and dinner hits the table fast. It's the kind of weeknight recipe you'll find yourself coming back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!