Soy Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver a seriously satisfying combination of savory, gingery beef and crispy toasted pepitas, all wrapped up in cool, tender butter lettuce. The filling gets its deep, umami-rich flavor from coconut aminos — a naturally soy-free swap that works beautifully in place of traditional soy sauce without sacrificing any of that savory punch. Grated fresh ginger, turmeric, and apple cider vinegar layer in warmth and brightness, while finely diced zucchini adds a subtle sweetness and extra body to every bite. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden is a small step that makes a huge difference — they add a nutty crunch that elevates the whole dish. Garlic-infused olive oil and green onion tops keep the aromatics bold and flavorful without any ingredients that could sneak soy into the mix. Everything comes together in one skillet, making cleanup easy and the whole process feel totally approachable. Finish with a squeeze of lime and a handful of fresh cilantro, and you've got a fresh, vibrant meal that feels like something you'd order at a restaurant.
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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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