Yeast Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver serious flavor without a single ingredient that could trigger yeast-related sensitivities — no soy sauce, no vinegar-based condiments with hidden fermented additives, no bread, no fuss. Coconut aminos stand in beautifully for soy sauce, bringing that savory, slightly sweet depth while keeping things clean, and a splash of apple cider vinegar adds just enough brightness to balance the richness of the grass-fed beef. Grated ginger and ground turmeric layer in warmth and earthiness that make the filling taste far more complex than the ingredient list suggests. The toasted pumpkin seeds are a small step that pays off big — they pop and turn golden in just a few minutes and add a satisfying crunch on top of every cup. Butter lettuce leaves act as the perfect edible vessel, crisp and cool against the savory, saucy beef and tender zucchini. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel fresh and vibrant on the plate. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a spread when you have people over.
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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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