Lactose 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 seasoned with fresh ginger, turmeric, and coconut aminos, all brightened at the end with a splash of apple cider vinegar. Diced zucchini adds a subtle sweetness and body, while the toasted pumpkin seeds on top bring a satisfying crunch that makes every bite feel complete. Coconut aminos stand in beautifully for soy sauce here, delivering that rich, umami depth without any dairy or gluten concerns — no label-reading required. Butter lettuce leaves act as the perfect natural wrap, crisp and cool against the warm, spiced beef. A squeeze of lime and a handful of fresh cilantro at the end tie everything together with a little brightness. Whether you're cooking for a crowd or just yourself, this one is easy to scale and even easier to devour.
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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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