Rice Free Beef & Zucchini Lettuce Bowl with Coconut Aminos

Total time30 min

Prep time15 min

Cook time15 min

Rice Free Beef & Zucchini Lettuce Bowl with Coconut Aminos

Crisp butter lettuce cups cradle a savory, glossy beef filling packed with tender zucchini, carrot, and a punchy sauce that comes together in one skillet — it's the kind of meal that feels fresh and satisfying all at once. Coconut aminos stand in for traditional soy-based sauces, delivering that deep, slightly sweet umami hit without any grain-derived ingredients sneaking into your bowl. The whole dish is naturally built around vegetables and protein, so skipping rice isn't a compromise here — the lettuce cups do the heavy lifting as a crisp, cool vessel that actually makes every bite more fun. Ginger, garlic, cumin, and a pinch of red pepper flakes layer in serious flavor, while a finishing drizzle of sesame oil and a handful of fresh cilantro lift the whole thing. It comes together in a single pan with straightforward steps, making it just as weeknight-friendly as it is impressive enough to serve to guests. Spoon it, wrap it, and eat it fast — these cups are best enjoyed the moment they hit the table.

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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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