Chestnut Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These vibrant lettuce cups are the kind of meal that looks impressive on the table but comes together with surprisingly little fuss. Tender butter lettuce cradles a savory, golden-spiced grass-fed beef filling packed with ginger, turmeric, and coconut aminos — a combination that's deeply satisfying without feeling heavy. Diced zucchini adds a subtle freshness to every bite, while the toasted pepitas on top bring a satisfying crunch that makes the whole dish feel complete. For anyone navigating tree nut restrictions, this recipe is naturally worry-free — every ingredient is straightforward, and there's no need to swap or substitute a thing. Coconut aminos do the heavy lifting in the sauce, delivering that rich, slightly sweet umami depth without soy, and the apple cider vinegar keeps the flavors bright and balanced. A squeeze of lime and a handful of fresh cilantro at the end tie everything together beautifully. Whether you're meal-prepping for the week or putting something fun on the table for guests, 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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