High Fructose Corn Syrup Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver a serious flavor punch — savory, gently spiced beef nestled in crisp butter lettuce with a satisfying crunch on top. The filling gets its depth from fresh ginger, turmeric, and coconut aminos, which steps in beautifully for soy sauce without any of the sweeteners or additives hiding in conventional condiments. Apple cider vinegar adds a bright lift that ties everything together, while the toasted pepitas bring a nutty, salty finish that makes every bite feel complete. Zucchini is folded right into the beef mixture, adding texture and keeping things light without any fussy prep. Avoiding high fructose corn syrup in savory dishes can be trickier than it sounds — it sneaks into bottled sauces, marinades, and even some seasoning blends — but every ingredient here is clean and easy to verify. Butter lettuce leaves make natural little cups that are sturdy enough to hold a generous scoop, so this works just as well for a casual weeknight dinner as it does for a crowd. Finish with a squeeze of lime and a handful of fresh cilantro if you have them — they take the whole thing over the top.
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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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