Celery Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups bring together warm spices, bright citrus, and savory umami in a way that feels both fresh and deeply satisfying. The beef gets bloomed in coconut oil with freshly grated turmeric and ginger, which gives the whole dish an aromatic, golden richness that dried spices simply can't match. Coconut aminos and a squeeze of lime pull everything together into a glossy, flavor-packed filling that's anything but boring. Crisp butter lettuce leaves act as the perfect edible vessel, and the shredded carrots and fresh cilantro on top add color and crunch in every bite. The entire ingredient list is naturally free from celery and celery derivatives — no hidden stalks, seeds, or celery salt lurking in a sauce or seasoning blend. It's the kind of recipe that looks impressive on a platter but comes together in a single skillet with straightforward steps anyone can follow. Serve it straight from the pan with lime wedges on the side and watch it 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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