Carrageenan Free Turmeric Ginger Beef Lettuce Cups
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of weeknight dinner that feels way more exciting than the effort required. Ground beef gets bloomed in coconut oil with freshly grated turmeric and ginger, building a fragrant, golden base before the spices and coconut aminos go in — the result is savory, slightly citrusy, and just enough heat from the cayenne to keep things interesting. Butter lettuce leaves act as the perfect edible vessel, crisp and cool against the warm, glossy beef filling. Carrageenan is a sneaky additive that shows up in a surprising number of packaged sauces, dressings, and even some coconut products, making it genuinely tricky to navigate in recipes that rely on store-bought shortcuts. This one sidesteps the issue entirely by building all its flavor from scratch — fresh rhizomes, whole spices, coconut aminos, and lime juice do all the heavy lifting with zero processed fillers in sight. Every ingredient here is straightforward and easy to source clean. Topped with shredded carrots, fresh cilantro, and a squeeze of lime, each cup is a little bundle of color and texture that's as fun to assemble as it is to eat. Serve them straight from the skillet while the beef is still glossy and hot for the best experience.
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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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