Crisp butter lettuce cups cradling a savory, glossy beef and vegetable filling — this bowl is the kind of meal that feels indulgent while checking every clean-eating box you care about. Ground beef gets cooked down with finely diced zucchini and carrot, fresh ginger, and garlic until everything is fragrant and deeply flavorful, then coated in a bright sauce built from coconut aminos and apple cider vinegar. That sauce is the real hero here — it delivers the umami-rich, slightly tangy punch that soy sauce usually provides, without any grains or legumes in sight. Coconut aminos can be tricky to find in conventional grocery stores, but once you have a bottle, it becomes one of those pantry staples you'll reach for constantly. The whole filling comes together in a single skillet, which means minimal cleanup and maximum weeknight appeal. Scallion greens and fresh cilantro scattered on top add brightness, and a light drizzle of sesame oil (if you're using it) rounds everything out beautifully. These cups are best eaten immediately while the lettuce is still cold and crisp against the warm, savory filling — the contrast is everything.
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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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