Pistachio Free Beef & Zucchini Lettuce Bowl with Coconut Aminos

Total time30 min

Prep time15 min

Cook time15 min

Pistachio Free Beef & Zucchini Lettuce Bowl with Coconut Aminos

Crisp butter lettuce cups filled with savory ground beef, tender zucchini, and sweet carrot — this is the kind of light, satisfying meal that disappears fast. The sauce comes together with coconut aminos, apple cider vinegar, cumin, and a pinch of red pepper flakes, giving every bite a tangy, slightly smoky kick without any soy or complicated pantry staples. Coconut aminos is the real workhorse here, delivering that deep umami flavor you'd expect from a classic Asian-inspired sauce while keeping the ingredient list clean and straightforward. Fresh ginger and garlic bloom in the hot skillet before the beef goes in, building an aromatic base that makes the whole dish smell incredible. Topping the finished cups with scallion greens, cilantro, and an optional drizzle of sesame oil adds brightness and a little extra depth right at the end. It's a naturally wholesome recipe with no nuts of any kind in sight — just fresh vegetables, quality beef, and bold seasoning working together beautifully. Serve it straight from the skillet while the filling is still glossy and hot for the best experience.

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Ingredients

4 servings

For the filling

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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