Pork 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 with minimal fuss — tender butter lettuce cradling savory, spiced grass-fed beef with a satisfying crunch from toasted pepitas on top. The filling gets its depth from fresh ginger, turmeric, and coconut aminos, which bring a warm, slightly tangy richness without any soy or pork-derived ingredients in sight. Zucchini adds a subtle bite and keeps things light, while the toasted pumpkin seeds deliver that textural contrast you didn't know you needed until your first bite. Coconut aminos do a lot of heavy lifting here — they bring that umami, savory quality you'd expect from a soy sauce without any of the usual label-reading stress. Everything is built around clean, whole ingredients, so you can serve these confidently at a dinner party or knock them out on a weeknight without second-guessing a single component. A squeeze of lime and a handful of fresh cilantro at the end tie it all together with a bright, herby finish that makes the whole dish pop.
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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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