BHA & BHT Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are the kind of meal that looks impressive on a platter but comes together in a single skillet with minimal fuss. 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. Tender zucchini adds body, and the toasted pumpkin seeds on top bring a satisfying crunch that makes every bite feel complete. For anyone navigating BHA and BHT concerns, packaged sauces and seasoning blends are often the trickiest part of a recipe like this — but here, every ingredient is whole and straightforward. Coconut aminos stand in for conventional soy sauce without the additives, and garlic-infused olive oil keeps the flavor bold without reaching for anything processed. There are no mystery preservatives hiding in the ingredient list, just real food cooked simply. The butter lettuce cups make this naturally light and easy to serve, and the optional cilantro and lime wedges brighten the whole dish at the end. It's the kind of weeknight dinner that feels fresh and a little special without requiring much effort at all.
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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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