Mushroom 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 handheld meal that disappears fast. The sauce is where things get really interesting: coconut aminos bring that deep, umami-rich soy sauce vibe without any of the fermented mushroom derivatives or additives that can sneak into conventional Asian-style condiments. Apple cider vinegar, cumin, and a pinch of red pepper flakes round it out into something bold and a little unexpected. Fresh ginger and garlic bloom in the hot skillet before the beef goes in, building layers of flavor that make the whole filling smell absolutely incredible. Everything comes together in one pan, so cleanup is minimal and dinner hits the table fast. A drizzle of sesame oil and a scatter of cilantro and scallion greens at the end keep it bright and fresh. It's light enough to feel clean but satisfying enough that you'll be reaching for a second lettuce cup before you've finished the first.
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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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