Crisp butter lettuce cups filled with savory ground beef and tender vegetables make for a meal that feels fresh, satisfying, and just a little bit fun to eat. The real star of the sauce is coconut aminos — a naturally dairy-free swap that delivers that deep, slightly sweet umami punch you'd expect from a soy-based sauce, without any of the ingredients that can cause digestive grief. Grated ginger, garlic, cumin, and a hit of red pepper flakes layer in warmth and complexity, so the filling tastes anything but plain. Finely diced zucchini and carrot cook right into the beef, adding texture and a little sweetness that rounds everything out beautifully. Coconut oil keeps the whole cook dairy-free from start to finish, so there's no butter or hidden cream to worry about. Spooned into cool, crunchy lettuce leaves and finished with fresh cilantro and scallion greens, each bite is bright, a little spicy, and completely craveable. It's the kind of weeknight dinner that looks impressive but comes together in one skillet with minimal fuss.
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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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