Honey Free Beef & Zucchini Lettuce Bowl with Coconut Aminos

Total time30 min

Prep time15 min

Cook time15 min

Honey 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 way more impressive than the effort involved. 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 that keeps you going back for more. The sauce is where this dish really shines — coconut aminos bring that rich, umami-forward flavor you'd expect from a classic Asian-inspired stir-fry, but without any sweeteners added. Apple cider vinegar, cumin, and a pinch of red pepper flakes round it out into something genuinely complex, and it all comes together in a single bowl before you even turn on the stove. Many bottled sauces and marinades sneak in sweeteners that can be hard to spot on a label, so building the sauce yourself from these simple pantry staples puts you fully in control. The coconut aminos do all the heavy lifting flavor-wise, so nothing feels like a compromise. Finish each cup with scallion greens, fresh cilantro, and an optional drizzle of sesame oil, and you've got a light but satisfying meal that's as fun to eat as it is to put together.

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Ingredients

4 servings

For the filling

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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