Macadamia Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot — this is the kind of hands-on, build-your-own meal that disappears fast at the table. The sauce comes together with coconut aminos and apple cider vinegar, delivering that salty-tangy punch you'd expect from a classic Asian-inspired filling without any soy or questionable additives. Ginger and garlic bloom right in the center of the skillet, layering in serious depth of flavor before the beef ever hits the pan. Everything gets tossed together until the filling is glossy and fragrant, then spooned straight into cool, crunchy lettuce leaves for a satisfying contrast of textures. A scatter of fresh cilantro and scallion greens on top keeps it bright and fresh, while a drizzle of sesame oil adds a nutty finish if you want it. This is a naturally clean recipe — no tree nuts hiding in the sauce, no nut-based oils doing the cooking, just straightforward whole ingredients working together beautifully. Light enough to feel virtuous, flavorful enough that you'll be going back for a second lettuce cup before the first one is even gone.
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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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