Almond Free Turmeric Ginger Beef Lettuce Cups
Bright, bold, and built for a weeknight, these lettuce cups pack serious flavor into every crisp, cool bite. Fresh turmeric and ginger hit the hot pan first, blooming in coconut oil until the kitchen smells absolutely incredible before the beef even goes in. Grass-fed ground beef soaks up coconut aminos, lime juice, and warm spices like cumin, coriander, and a touch of cayenne, turning glossy and deeply savory in just minutes. Butter lettuce leaves act as the perfect edible vessel — light and refreshing against all that fragrant, spiced meat. Shredded carrots and fresh cilantro add crunch and brightness on top, making each cup feel like a complete little package. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients from start to finish — every component is straightforward, with no hidden surprises to decode. Serve them straight from the skillet with lime wedges on the side and watch them disappear fast.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb grass-fed ground beef
- 2 tbsp coconut oil
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 tsp sesame seeds (optional)
Instructions
- 1
Separate the butter lettuce into individual cup-shaped leaves and arrange on a large platter. Set out the shredded carrots, cilantro, and lime wedges alongside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering and the oil coats the pan.
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