Crisp butter lettuce cups loaded with savory ground beef, tender zucchini, and sweet carrot — this is the kind of meal that feels indulgent but checks every clean-eating box. The sauce is where the magic happens: coconut aminos stand in for soy sauce, delivering that deep, slightly sweet umami punch without any of the off-limits ingredients that make Asian-inspired dishes tricky to navigate on a reset. Apple cider vinegar and cumin round it out with a brightness and warmth that keeps every bite interesting. Fresh ginger and garlic bloom in the center of the skillet before the beef goes in, which is a small step that makes a genuinely big difference in flavor. The whole filling comes together in one pan, so cleanup is minimal and the glossy, sauce-coated result looks far more impressive than the effort involved. Butter lettuce leaves act as the perfect edible vessel — cool, crisp, and sturdy enough to hold a generous scoop without falling apart. A scatter of cilantro and a drizzle of sesame oil at the end tie everything together into something you'll want on repeat all month long.
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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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