Barley Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are the kind of meal that looks impressive on the table but comes together with surprisingly little effort. The filling is deeply savory and aromatic — grass-fed ground beef cooked down with fresh ginger, turmeric, coconut aminos, and a splash of apple cider vinegar until everything is glossy and fragrant. Diced zucchini adds a subtle bite, while the toasted pumpkin seeds on top bring a satisfying crunch that makes every single cup feel complete. Coconut aminos do the heavy lifting here in place of traditional soy-based sauces, which means you get that rich, umami-forward depth without reaching for anything that could sneak in unwanted grains. Butter lettuce is the perfect vessel — cool, crisp, and just sturdy enough to hold a generous scoop of the beef mixture. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and tie the whole dish together. Whether you're cooking for a crowd or just yourself on a weeknight, these cups are the kind of recipe you'll come back to again and again.
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Learn more →Ingredients
4 servings
For the pumpkin seed crunch
- ½ cup raw pumpkin seeds (pepitas)
- ¼ tsp sea salt
For the beef
- 2 tbsp garlic-infused olive oil
- 1 lb grass-fed ground beef
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium zucchini, finely diced
- 2 green onions (green tops only), thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly. Remove from heat, toss with 1/4 tsp sea salt, and set aside.
- 2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just softened, about 3 minutes.
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