Brazil Nut Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups bring serious flavor without a single complicated step — tender butter lettuce cradling savory, golden-brown grass-fed beef that's been seasoned with fresh ginger, turmeric, coconut aminos, and a splash of apple cider vinegar for a bright, slightly tangy finish. The zucchini cooks right into the beef mixture, adding a subtle softness that rounds everything out beautifully. What really sets this dish apart is the toasted pumpkin seed crunch on top — just pepitas and sea salt, dry-toasted until they pop and turn golden, but they add a nutty, satisfying texture that makes every bite feel complete. For anyone navigating tree nut concerns, this recipe is a genuinely satisfying option because the crunch comes entirely from seeds, not nuts, and every ingredient on the list is straightforward and easy to verify. Coconut aminos keep things savory and deeply flavored without soy, and the garlic-infused olive oil adds richness without any fuss. Finish with fresh cilantro and a squeeze of lime and you've got a dish that looks impressive on a platter but comes together in one skillet. It's the kind of weeknight meal that feels like a treat.
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Learn more →Ingredients
4 servings
For the pumpkin seed crunch
- ½ cup raw pumpkin seeds (pepitas)
- ¼ tsp sea salt
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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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