Gluten Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver a seriously satisfying combination of savory, gingery beef and a satisfying crunch that makes them feel like something you'd order at a restaurant. Coconut aminos stand in for soy sauce, keeping the whole dish free from gluten without sacrificing any of that deep, umami-rich flavor. Turmeric and fresh ginger give the grass-fed beef a warm, aromatic backbone, while apple cider vinegar adds just enough brightness to keep every bite lively. The toasted pumpkin seeds are a small step that makes a huge difference — golden, salty, and perfectly crisp against the tender beef and soft butter lettuce. Zucchini gets folded right into the filling, adding a subtle sweetness and a little extra bulk without weighing anything down. A squeeze of lime and a handful of fresh cilantro at the end pull the whole thing together into something that tastes far more complex than the ingredient list suggests. Whether you're cooking for a crowd or just yourself, these cups are the kind of light-but-filling meal that earns a permanent spot in the weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!