Barley Free Turmeric Ginger Beef Lettuce Cups
Bright, fresh, and packed with bold flavor, these lettuce cups deliver a satisfying meal that feels light without skimping on substance. Grass-fed ground beef gets cooked down with freshly grated turmeric and ginger, which bloom in hot coconut oil to create an intensely aromatic base before the meat even hits the pan. Cumin, coriander, and a touch of cayenne layer in warmth, while coconut aminos and lime juice finish the beef with a glossy, savory-tangy gloss that ties everything together. Butter lettuce leaves stand in as crisp, natural wraps — no grains, no fillers, nothing that could sneak in unwanted ingredients. Shredded carrots and fresh cilantro add crunch and brightness on top, making every bite feel complete. Coconut aminos do the heavy lifting in place of conventional soy-based sauces, so you get that deep umami hit without reaching for anything that might carry hidden grain derivatives. These come together in one skillet and are best served immediately, which makes them just as practical for a weeknight dinner as they are impressive for a casual spread.
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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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