Honey 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 every bite is glossy and fragrant. Zucchini adds a subtle tenderness to the mix, while the toasted pumpkin seeds on top bring a satisfying crunch that makes the whole thing feel restaurant-worthy. Coconut aminos do a lot of the heavy lifting here, delivering that rich, umami-forward depth you'd normally expect from soy sauce — and without any sweeteners added, it keeps the dish completely free of honey or other liquid sweeteners that can sneak into similar recipes. Butter lettuce cups make the perfect vessel: cool, crisp, and just sturdy enough to hold a generous scoop of the warm beef mixture. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up beautifully. It's a naturally light but genuinely filling dish that works just as well for a weeknight dinner as it does for casual entertaining.
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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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