Sesame Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver bold, satisfying flavor without a drop of sesame oil or paste in sight — a real win when so many Asian-inspired recipes lean heavily on both. Coconut aminos stand in beautifully as the savory, umami-rich base, giving the beef that glossy, deeply seasoned quality you'd expect from a restaurant-style dish. Grated ginger and ground turmeric add warmth and complexity, while a splash of apple cider vinegar keeps everything bright and balanced. The toasted pumpkin seeds are the real sleeper hit here — just a dry skillet and a few minutes of stirring transforms them into a golden, salty crunch that finishes each cup perfectly. Tender butter lettuce leaves make natural little vessels, keeping things light while still feeling like a proper, filling meal. Diced zucchini adds body to the beef mixture without weighing it down, and a squeeze of fresh lime right before eating ties every element together. It's the kind of recipe that looks impressive on a platter but comes together with minimal fuss and a single pan.
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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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