Crisp butter lettuce cups filled with savory ground beef, tender zucchini, and sweet carrot — this is the kind of fresh, satisfying meal that feels like restaurant food without any of the fuss. The real star of the sauce is coconut aminos, which delivers that deep, slightly sweet umami punch you'd normally get from soy sauce, making it a brilliant swap for anyone avoiding traditional condiments that sneak sesame into the mix. A hit of apple cider vinegar, cumin, and red pepper flakes rounds everything out into something genuinely bold and craveable. The sesame oil listed in the recipe is explicitly marked optional, so you can leave it out entirely and still end up with a glossy, flavor-packed filling that doesn't feel like it's missing a thing. Ginger, garlic, and scallions do a lot of heavy lifting here, building layers of aroma as they hit the hot skillet before the beef goes in. Everything comes together in one pan, which means less cleanup and more time actually enjoying dinner. Spoon it into those cool, cupped lettuce leaves and finish with fresh cilantro for a bright, herby contrast that ties the whole bowl together.
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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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