Mustard Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot make for a meal that feels fresh and satisfying all at once. The sauce is where the magic happens — coconut aminos bring that deep, umami-rich flavor you'd expect from a soy-based sauce, while apple cider vinegar and a pinch of cumin add brightness and warmth without a drop of mustard or mustard-derived ingredients. That matters more than it sounds, because so many bottled sauces and Asian-inspired condiments sneak mustard flour or mustard seed in as a hidden thickener or flavor booster. Here, every component is straightforward and easy to verify. Fresh ginger and garlic bloom in the pan before the beef goes in, building an aromatic base that makes the whole kitchen smell incredible. The lettuce cups keep things light and naturally low-carb, and a final drizzle of sesame oil ties everything together with a nutty finish. It's the kind of weeknight bowl that looks impressive but comes together in one skillet with zero fuss.
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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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